Bowl of Tanzania Beef Stew
(click to enlarge)

Beef Stew, Tanzania


Tanzania   -   Mchuzi wa Nyama ya N'Gombe
Serves:
Effort:
Sched:
DoAhead:  		 4 w/rice
***
3-1/4 hrs
Yes		 This meaty Beef Stew is from Tanzania on the east coast of Africa, formerly German East Africa. It is satisfying and not at all difficult to make, and a good party dish - see Comments.

1
5
2
1/2
12
8
6
6
2
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1/2
1/2
1/2
1
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3
1
1/2
1-1/2
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ar
#
oz
cl
in
oz
oz
oz
oz
T
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t
t
t

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T
T
c
c
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Beef (1)
Onions
Garlic
Ginger Root
Tomatoes, ripe
Tomato Sauce (2)
Bell Pepper red
Bell Pepper grn
Cilantro
-- Seasoning
Pepper black
Turmeric
Salt
Bouillon Cube (3)  
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Oil
Lime Juice
Coconut Cream
Water
-- Serve with
Steamed Rice
Prep   -   (35 min)
  1. Cut BEEF into about 3/4 inch cubes.
  2. Quarter ONIONS lengthwise and slice thin crosswise.
  3. Crush GARLIC and chop fine, Slice GINGER very thin. cut the slices into threads and chop threads fine. Mix.
  4. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
  5. Mix Tomato Sauce with Tomatoes.
  6. Blast BELL PEPPERS black with your Kitchen Torch and brush off the skins under running water. Cut into 3/4 inch squares.
  7. Chop CILANTRO coarse.
  8. Mix all SEASONING items.
  9. Squeeze Lime Juice.
Run   -   (2-1/2 hrs)
  1. In a coverable sauté pan or similar, heat Oil and fry Beef Cubes until lightly browned. Sprinkle over Lime Juice, stir, remove from the pan and set aside.
  2. Add Onions to the pan and fry stirring until lightly browned, then stir in Garlic mix until garlic is fragrant.
  3. Stir in Seasoning mix for 1 minute, then stir in Tomatoes. Cook stirring often until tomatoes are soft.
  4. Stir in Beef Cubes, Bell Peppers and Cilantro, then stir in Coconut Cream and Water. Simmer covered until Beef is tender (1-1/2 to 2 hours).
  5. Check liquid and seasoning. Adjust if needed.
  6. Serve hot with plenty of Steamed Rice.
NOTES:

  1. Beef:

      Weight is boneless with excess fat removed. This can be a stewing cut such as round. Chuck will cook faster than round.

  2. Tomato Sauce:

      Rather than using tomato paste called for in recipes, I like to add a convenient 8oz can of a very simple tomato sauce, which helps make up for deficient tomatoes. My favorite is Faraon Spanish Style, but other simple sauces will also work.

  3. Bouillon Cube:

      Bouillon cubes are used in a great many recipes in Africa due to historic lack of refrigeration. If you have it, you can use Beef Stock instead of Water and skip the cube In much of Africa that cube will be a Maggi cube. For details see our Maggi Cube page.

  4. Comments:

      Peeling the tomatoes and skinning the bell peppers was not in the pattern recipe, but I do those operations because the cooking time is long, and I may reheat the stew, especially if making a double batch for parties. Tough skins floating around loose make the stew less enjoyable.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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