Kenyan Beef Stew with Sweet Potatoes

Ingredients

• about 680 g Beef stew meat
• 2 medium Sweet potatoes
• 1 large Onion
• 4 cloves Garlic
• 1 can Diced tomatoes
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tbsp Ginger
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Cut the about 680 g beef stew meat into 2.54 cm pieces. Place the beef in a bowl and season with the 1 tsp salt and 1/2 tsp black pepper.
2. 2Peel the 2 medium sweet potatoes and cut them into 2.54 cm cubes. Dice the 1 large onion and mince the 4 cloves garlic.
3. 3Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Brown the seasoned beef in batches, about 2-3 minutes per side, until nicely browned. Remove the browned beef from the pot and set it aside on a plate.
4. 4Add the diced onion to the same pot and cook over medium heat, about 150°C, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5. 5Stir in the 1 tbsp ginger, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
6. 6Pour in the 1 can diced tomatoes (undrained), 2 tbsp tomato paste, and 4 cups beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
7. 7Return the browned beef to the pot. Add the cubed sweet potatoes. Stir everything together. Cover the pot, reduce the heat to low, and simmer gently for 1.5 to 2 hours, or until the beef is very tender and the sweet potatoes are easily pierced with a fork. The internal temperature of the beef should reach at least 74°C.
8. 8Serve the Kenyan beef stew hot.

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