Slow-Cooked Kenyan Beef Stew with Cassava

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-cooked beef stew infused with traditional Kenyan spices and tender cassava root, perfect for a comforting meal. This african-inspired beef ready in about 155 minutes pairs beef chuck, cubed, cassava root, peeled and chopped, large 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.

Prep: 20 min Cook: 135 min Serves 6 African cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Kenyan Beef Stew with Cassava take to make?

Total time is about 155 minutes (20 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Kenyan Beef Stew with Cassava?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Kenyan Beef Stew with Cassava?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Kenyan Beef Stew with Cassava for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Kenyan Beef Stew with Cassava?

African beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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