North American-style Spicy Beef Stew

Ingredients

In this North American adaptation, we incorporate traditional Tanzanian spices and cooking techniques into a beef stew that is commonly enjoyed in North America. The addition of North American vegetables like carrots, potatoes, and bell peppers adds a unique twist to the dish, while still maintaining the rich and spicy flavors of the original Mchemsho. We alse have the original recipe for Mchemsho, so you can check it out.

• 2 pounds (900g) beef stew meat, cubed 2 pounds (900g) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 can (14 ounces) diced tomatoes 1 can (14 ounces) diced tomatoes
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 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): 18g, 5g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the beef stew meat to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, paprika, turmeric, and cayenne pepper. Sprinkle the spice mixture over the meat and stir well to coat.
4. 4.
   Pour in the beef broth and diced tomatoes with their juice. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, or until the meat is tender.
6. 6.
   Add the sliced carrots, diced potatoes, and bell pepper to the pot. Season with salt and pepper to taste. Stir well to combine.
7. 7.
   Cover the pot again and continue simmering for an additional 30 minutes, or until the vegetables are cooked through and tender.
8. 8.
   Serve the North American-style Spicy Beef Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, choose cuts like chuck or round roast and cut them into bite-sized cubes.

Tips & Tricks

• For an extra kick of heat, add more cayenne pepper or a diced jalapeño pepper.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the North American-style Spicy Beef Stew over a bed of fluffy mashed potatoes or with a side of crusty bread. It pairs well with a fresh green salad for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in a deep bowl to showcase the vibrant colors of the vegetables and the rich broth.