Kenyan Beef Stew (Shellfish-Free)

Ingredients

• 1.5 lbs Beef stew meat
• 2 medium Potatoes
• 2 medium Carrots
• 1 large Onion
• 3 cloves Garlic
• 1 can (14.5 oz) Tomatoes
• 4 cups Beef broth
• 2 tbsp Kenyan stew spice mix
• 2 tbsp Vegetable oil
• 2 tbsp All-purpose flour

Instructions

1. 1Place the 1.5 lbs of beef stew meat in a bowl and sprinkle with the 2 tbsp of all-purpose flour. Toss to coat the beef evenly.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the floured beef and brown it on all sides, about 5-7 minutes total. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 large onion, chopped, and the 3 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Pour in the 1 can (14.5 oz) of tomatoes, breaking them up with your spoon. Cook for about 3-5 minutes, allowing them to soften and release their juices.
5. 5Add the 4 cups of beef broth and the 2 tbsp of Kenyan stew spice mix to the pot. Stir well to combine and bring the liquid to a boil.
6. 6Return the browned beef to the pot. Add the 2 medium potatoes, peeled and cut into 1-inch cubes, and the 2 medium carrots, peeled and cut into 1-inch pieces.
7. 7Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 hours (90 minutes), or until the beef is fork-tender. Stir occasionally to prevent sticking. The stew is ready when the beef is very tender and the vegetables are soft.

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