Kenyan Beef Stew (Nut-Free)

Ingredients

• about 680 g Beef Stew Meat
• 2 medium Potatoes
• 2 medium Carrots
• 1 large Onion
• 2 tbsp Tomato Paste
• 4 cups Beef Broth
• 2 tbsp Vegetable Oil
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 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-high heat, about 190°C. Add the 2 tablespoons of vegetable oil and let it heat for 1 minute until it shimmers.
2. 2Carefully add the about 680 g of beef stew meat to the hot oil. Brown the beef on all sides for about 5-7 minutes total, until it has a nice brown crust. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 large chopped onion to the pot. Cook, stirring occasionally, for about 5 minutes until the onion pieces look soft and slightly see-through.
4. 4Add the 3 cloves of minced garlic and 1 teaspoon of ginger to the pot. Stir and cook for 1 minute until you can smell their fragrance.
5. 5Stir in the 2 tablespoons of tomato paste, 1 teaspoon of cumin, and 1 teaspoon of coriander. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
6. 6Return the browned about 680 g of beef stew meat to the pot. Add the 2 medium diced potatoes, 2 medium sliced carrots, and 4 cups of beef broth. Stir everything together.
7. 7Increase the heat to high and bring the liquid in the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 1 hour and 30 minutes to 2 hours. The stew is ready when the beef is very tender when poked with a fork, and the potatoes and carrots are soft.
8. 8Once the stew is cooked, stir in the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Taste and add more salt or pepper if you think it needs it. Serve the Kenyan Beef Stew hot.

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