International Cuisine > African Cuisine > East African Dishes > Ugali and Stew Recipes

Kenyan Beef Stew and Ugali

A hearty and flavorful Kenyan beef stew served with Ugali. This stew is rich in spices and vegetables, providing a complete and satisfying meal.

Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Servings
4
Ingredients
  • 500 g Beef Stew Meat
  • 1 Onion
  • 3 Tomatoes
  • 2 Carrots
  • 2 Potatoes
  • 2 cloves Garlic
  • 1 teaspoon Ginger
  • 2 tablespoons Cooking Oil
  • 2 cups Beef Broth
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 cups Ugali (Maize Flour Porridge)
  • 4 cups Water

Preparing the Beef

Cut the beef stew meat into 1-inch cubes. Season the beef with salt and black pepper. Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove the beef from the pot and set aside.

Making the Stew

In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Add the chopped tomatoes and cook until they soften and release their juices, about 5 minutes. Add the carrots and potatoes, and cook for 2-3 minutes. Stir in the cumin, coriander, and turmeric. Return the browned beef to the pot. Pour in the beef broth, ensuring the beef is mostly covered. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour to 1 hour 15 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

Preparing the Ugali

While the stew simmers, prepare the Ugali. Bring the water to a boil in a separate heavy-bottomed pot. Gradually add the maize flour, stirring constantly with a wooden spoon or spatula to avoid lumps. Reduce the heat to low and continue stirring vigorously for about 20-30 minutes, or until the Ugali forms a thick, smooth, and firm dough that pulls away from the sides of the pot. Add a little more water if the mixture becomes too dry. Once cooked, remove from heat and set aside.

Serving the Dish

Serve the hot Kenyan beef stew with a generous portion of Ugali. Ladle the stew over the Ugali. Garnish with fresh cilantro or parsley, if desired.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 150-180 kcal
  • Protein: 8-10g
  • Carbohydrates: 15-20g
  • Fat: 5-8g (depending on the cut of beef)
  • Fiber: 2-4g

Other Important Considerations for Nutrition

  • This stew provides a good source of protein, carbohydrates, and vitamins.
  • Choose leaner cuts of beef to reduce the fat content.
  • Adjust the amount of salt to your preference.
  • Adding more vegetables, such as bell peppers or zucchini, can increase the nutritional value of the stew.

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FAQ

  • Can I use a slow cooker for this stew?

    Yes, you can adapt this recipe for a slow cooker. Brown the beef as instructed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
  • What if the stew is too watery?

    To thicken the stew, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 15 minutes of cooking time. Alternatively, you can remove some of the cooking liquid and simmer it separately until it reduces to your desired consistency.
  • Can I add other vegetables to the stew?

    Yes, feel free to add other vegetables such as green beans, peas, or sweet potatoes to the stew. Add them during the last 30 minutes of cooking time to prevent them from becoming overcooked.