Slow-Cooked Kenyan Beef Stew with Cassava

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty, slow-cooked beef stew infused with traditional Kenyan spices and tender cassava root, perfect for a comforting meal. This African-inspired beef recipe, ready in about 155 minutes, pairs beef chuck, cubed, cassava root, peeled and chopped, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 1 lb cassava root, peeled and chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 3 tbsp vegetable oil
• 1 tbsp fresh ginger, grated
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for 6-8 minutes until a deep crust forms. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp smoked paprika, cooking for 2 minutes to deepen flavors.
4. Step 4: Return the browned beef to the pot and pour in 4 cups beef broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 1/2 hours until beef begins to tenderize.
5. Step 5: Add 1 lb peeled and chopped cassava root to the stew, season with 1 1/2 tsp salt and 1 tsp black pepper, then cover and simmer for another 45 minutes until both beef and cassava are fork-tender.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro for a fresh finish. Serve hot with ugali or steamed rice.