Kenyan Beef Stew (Egg-Free)

Ingredients

• about 680 g Beef Stew Meat
• 2 large Potatoes
• 3 medium Carrots
• 1 large Onion
• 2 tbsp Tomato Paste
• 4 cups Beef Broth
• 2 tbsp Vegetable Oil
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the about 680 g of beef stew meat and brown it on all sides, about 5-7 minutes. This searing locks in the juices.
2. 2Remove the browned beef from the pot and set it aside on a plate. Do not clean the pot.
3. 3Add the 1 large chopped onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. This builds a flavorful base.
4. 4Add the 3 cloves of minced garlic and the 2.54 cm of grated ginger to the pot. Cook, stirring constantly, until they are fragrant, about 1 minute. Be careful not to burn the garlic.
5. 5Stir in the 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of coriander, 0.5 teaspoon of turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook, stirring constantly, for 2 minutes. This toasts the spices and deepens their flavor.
6. 6Return the browned about 680 g of beef stew meat to the pot. Add the 2 large peeled and diced potatoes, the 3 medium peeled and sliced carrots, and the 4 cups of beef broth. Stir everything together.
7. 7Increase the heat to high and bring the liquid in the pot to a boil. Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid. Let the stew simmer gently for at least 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Check occasionally to ensure it is not sticking.
8. 8Serve the Kenyan beef stew hot.

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