Mchemsho - Tanzanian Spiced Beef Stew

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, sliced 1 carrot, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the beef cubes to the pot and brown them on all sides.
4. 4.
   Stir in the diced tomatoes, red bell pepper, and carrot. Cook for a few minutes until the vegetables start to soften.
5. 5.
   In a small bowl, mix together the ground cumin, coriander, turmeric, and cinnamon. Add the spice mixture to the pot and stir well to coat the ingredients.
6. 6.
   Pour in the coconut milk and beef broth. Season with salt and pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Serve the Mchemsho hot, garnished with fresh cilantro. Enjoy with Ugali, rice, or chapati.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Ground spices — For the best flavor, consider toasting the ground spices in a dry pan for a minute before adding them to the stew.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper or a pinch of cayenne pepper to the stew.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Experiment with different vegetables such as potatoes, green beans, or spinach to add variety to the stew.
• Adjust the seasoning according to your taste preferences by adding more or less of the spices.

Serving advice

Serve the Mchemsho in deep bowls, allowing the aromatic steam to waft up. Accompany it with a generous portion of Ugali, rice, or chapati to soak up the flavorful sauce. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To elevate the presentation, sprinkle some additional ground spices on top of the stew before serving. You can also serve the Mchemsho in individual clay pots or traditional Tanzanian bowls for an authentic touch.