Slow-Cooked Beef Stew with Tanzanian Sukuma Wiki Greens

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender slow-cooked beef simmered in a rich tomato broth served with sautéed sukuma wiki kale, a beloved East African green. This African-inspired beef recipe, ready in about 175 minutes, pairs beef chuck, cubed, vegetable oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cubed
• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 14 oz diced tomatoes, canned
• 3 cups beef broth
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 lb sukuma wiki (collard greens), chopped
• 1 medium tomato, diced
• 1/4 tsp red chili flakes
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for 6-8 minutes, working in batches if needed. Remove beef and set aside.
2. Step 2: Lower heat to medium and add 1 large chopped yellow onion to the pot. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and 1 tbsp grated fresh ginger. Cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Add 14 oz canned diced tomatoes, 3 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Return browned beef to the pot.
4. Step 4: Bring stew to a boil, then reduce heat to low and cover. Simmer gently for 2 to 2 1/2 hours until beef is fork-tender.
5. Step 5: While stew simmers, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 lb chopped sukuma wiki collard greens and 1 medium diced tomato. Sauté for 5-7 minutes until greens are wilted and tender.
6. Step 6: Season greens with 1/4 tsp red chili flakes and 1 tbsp lemon juice, stirring well. Remove from heat.
7. Step 7: Remove bay leaves from stew and adjust seasoning if needed. Serve the tender beef stew hot with a side of sautéed sukuma wiki greens.