Eswatini-style Spicy Beef Stew

Ingredients

In this adaptation, the original Indonesian Konro is transformed into an Eswatini-style spicy beef stew. While the core concept of slow-cooking beef in a flavorful broth remains, the spices and flavor profiles have been adjusted to align with the culinary traditions of Eswatini. The addition of local spices and the use of chili peppers give the dish its characteristic fiery kick, which is a departure from the milder flavors of the original Konro. We alse have the original recipe for Konro, so you can check it out.

• 2 lbs (900g) beef, cut into chunks 2 lbs (900g) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, grated ginger, and chopped chili peppers. Sauté until the onions are translucent and the mixture is fragrant.
2. 2.
   Add the beef chunks to the pot and brown them on all sides.
3. 3.
   In a small bowl, combine the paprika, cumin, coriander, and turmeric powder. Sprinkle the spice mixture over the beef and stir well to coat.
4. 4.
   Pour in the beef broth, coconut milk, soy sauce, and brown sugar. Season with salt and pepper to taste. Stir to combine all the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Serve the Eswatini-style Spicy Beef Stew hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stewing beef, for the best results. Trim any excess fat before cooking.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. For a milder version, remove the seeds and membranes before chopping.

Tips & Tricks

• For an extra depth of flavor, marinate the beef in the spice mixture overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Adjust the spiciness by adding more or fewer chili peppers, depending on your preference.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This stew tastes even better when reheated, so consider making it in advance for a stress-free meal.

Serving advice

Serve the Eswatini-style Spicy Beef Stew in deep bowls, allowing the aromatic steam to rise. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the stew with steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, place a few pieces of tender beef on top of the stew, allowing them to peek through the rich broth. Sprinkle some chopped cilantro over the dish for an appealing touch of green.