Slow-Cooked Kenyan Nyama Choma Beef with Spiced Tomato Sauce

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender slow-cooked beef infused with a rich and spicy Kenyan-style tomato sauce, perfect for a comforting and flavorful meal. This African-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 2-inch cubes, onion, chopped, garlic cloves, minced 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: 180 min Serves 6 African cuisine 450 cal/serving

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Ingredients

1 kg beef chuck, cut into 2-inch cubes
2 medium (300 g) onion, chopped
5 garlic cloves, minced
2 tbsp ginger, grated
5 medium (500 g) tomatoes, chopped
4 tbsp vegetable oil
1 tsp cayenne pepper
1 tbsp paprika
1 tsp black pepper
2 tsp salt
250 ml beef broth
3 tbsp fresh coriander, chopped

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Instructions

Step 1: Heat 4 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 1 kg beef chuck cubes and brown on all sides for about 8-10 minutes to seal in juices. Remove beef and set aside.
Step 2: In the same pot, add 2 chopped medium onions (300 g), 5 minced garlic cloves, and 2 tbsp grated ginger. Sauté for 5-6 minutes until onions are translucent and fragrant.
Step 3: Add 1 tsp cayenne pepper, 1 tbsp paprika, and 1 tsp black pepper, stirring for 1 minute to release spice aromas.
Step 4: Stir in 5 chopped medium tomatoes (500 g) and 2 tsp salt, cooking for 8 minutes until tomatoes soften and sauce thickens.
Step 5: Return browned beef cubes to the pot and pour in 250 ml beef broth. Bring to a simmer, then reduce heat to low and cover.
Step 6: Slow cook on low heat for 2.5 to 3 hours, stirring occasionally, until beef is tender and sauce is rich and thickened.
Step 7: Stir in 3 tbsp chopped fresh coriander before serving. Serve hot with ugali, rice, or roasted vegetables.