Slow-Cooked Kenyan Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A hearty slow-cooked beef stew inspired by Kenyan flavors, featuring tender beef chunks and earthy root vegetables simmered in fragrant spices. This African-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-inch cubes, red onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 medium red onion, diced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 3 medium carrots, peeled and chopped into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp tomato paste
• 3 cups beef broth
• 3 tbsp vegetable oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped

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

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add 1.5 pounds beef chuck cubes and sear them for 5-7 minutes until browned on all sides, then remove and set aside.
2. Step 2: In the same pot, add 1 diced medium red onion, 4 minced garlic cloves, and 1 tablespoon grated ginger. Sauté for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tablespoons tomato paste, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 1 teaspoon paprika. Cook for 1-2 minutes, stirring constantly to toast the spices.
4. Step 4: Return the browned beef to the pot and pour in 3 cups beef broth. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1.5 hours.
5. Step 5: Add 3 chopped medium carrots and 2 cubed medium sweet potatoes to the stew. Season with 1.5 teaspoons salt and 1 teaspoon black pepper. Cover and continue cooking for an additional 45 minutes until vegetables and beef are tender.
6. Step 6: Remove the stew from heat, sprinkle 1/4 cup chopped fresh cilantro over the top, and stir gently before serving.