Kenyan Beef Stew (Shellfish-Free)

Instructions

1. 1Place the about 680 g 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 (204.4°C / 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 (about 410 g) 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 2.54 cm cubes, and the 2 medium carrots, peeled and cut into 2.54 cm 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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