KenyanComfort Food
Kenyan Beef Stew
A classic tomato-based beef stew with potatoes and carrots — Sunday-lunch comfort food across Kenya.
1 hr 30 min Serves 5Easy
Instructions
- 1
Brown the beef in hot oil in batches, then set aside.
- 2
Sauté onions until soft, add garlic and ginger, cook 1 minute.
- 3
Add blended tomatoes and curry powder; simmer until the oil separates.
- 4
Return the beef, cover with water, cover the pot and simmer 60–75 min until tender.
- 5
Add carrots and potatoes, simmer a further 15–20 min until soft.
- 6
Season to taste and serve hot with ugali, rice or chapati.
Chef’s tips
- A cheaper stew-cut beef with some connective tissue gives a richer, more gelatinous stew than lean cuts — don't reach for the priciest cut.
Frequently Asked Questions
Which beef cut is best for Kenyan stew?
A bone-in stew cut with some marbling and connective tissue works best — it breaks down over the long simmer into a rich, tender stew, unlike lean cuts which can turn dry and tough.