Name: AFRICAN BEEF STEW
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: ¼ cup olive oil; 2 lbs beef filet, cubed; 1 ½ yellow onions, diced; 2 large carrots, peeled and diced; 1 bell pepper, diced; ½ large zucchini, diced; 2 cloves garlic, minced; Salt and pepper; 1 tomato, diced; ½ cup tomato puree; 2 tbsp tomato paste; 8 cups vegetable stock; 2 tbsp maggi (crumbled bouillon cube); ¼ cup thinly sliced leeks; Large pot; Cutting board; Knife

AFRICAN BEEF STEW

Jason Glover

Servings

Prep Time

10 minutes

Cook Time

20 minutes

This African Beef Stew is a mouthwatering combination of beef and veggies in a hearty tomato broth. A local Rwandan dish that the whole family is going to love!

Ingredients

¼ cup olive oil
2 lbs beef filet, cubed
1 ½ yellow onions, diced
2 large carrots, peeled and diced
1 bell pepper, diced
½ large zucchini, diced
2 cloves garlic, minced
Salt and pepper
1 tomato, diced
½ cup tomato puree
2 tbsp tomato paste
8 cups vegetable stock
2 tbsp maggi (crumbled bouillon cube)
¼ cup thinly sliced leeks

Tools

Directions

Heat a large pan over medium-high heat.
Add the olive oil to the pan and cook the cubed beef until browned on all sides.
Add the onion, carrot, bell pepper, zucchini, and garlic. Sauté for 2-3 minutes, until they begin to soften.
Season liberally with salt and pepper then add the diced tomatoes, tomato puree, and tomato paste.
Stir in the vegetable stock and bring to a simmer. Season with maggi (crumbled bouillon) and add the leeks to the stew.
Simmer, uncovered, for 10-15 minutes, until slightly thickened.
Serve and enjoy!