Kenyan Beef Stew (Kima)

Ingredients

• about 450 g Ground beef
• 2 medium Potatoes
• 2 medium Carrots
• 1 cup Peas
• 1 medium Onion
• 2 tbsp Tomato paste
• 2 cups Beef broth
• 2 tbsp Cooking oil
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 0.5 tsp Cumin
• 0.5 tsp Coriander

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

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (176.7°C/175°C). Add the 2 tablespoons of cooking oil and let it heat up for about 1 minute.
2. 2Add the about 450 g of ground beef to the hot pot. Cook, breaking it apart with a spoon, until it is fully browned, about 5-7 minutes.
3. 3Add the 1 medium onion, chopped, to the pot with the beef. Cook, stirring occasionally, until the onion looks soft and see-through, about 3-5 minutes.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly.
5. 5Add the 2 medium potatoes, peeled and cut into 2.54 cm cubes, the 2 medium carrots, peeled and cut into 2.54 cm pieces, and the 2 cups of beef broth to the pot. Stir everything together and bring the liquid to a rolling boil.
6. 6Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 25-30 minutes. Check by poking a potato cube with a fork; it should be easy to pierce.
7. 7Uncover the pot and add the 1 cup of peas. Stir them in and let the stew cook for another 5 minutes, uncovered, until the peas are bright green and heated through.
8. 8Stir in the 0.75 teaspoon of salt, 0.25 teaspoon of black pepper, 0.5 teaspoon of cumin, and 0.5 teaspoon of coriander until well combined.
9. 9Serve the Kenyan Beef Stew hot.

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