Slow-Cooked Tanzanian Beef Stew with Cassava and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A hearty Tanzanian-inspired slow-cooked beef stew featuring tender beef, cassava root, and fresh spinach simmered in fragrant spices. This african-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, fresh spinach leaves, washed, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 lbs beef chuck, cut into 1-inch cubes
• 2 cups cassava root, peeled and diced into 1-inch cubes
• 3 cups fresh spinach leaves, washed
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 3 cups water
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 cinnamon stick
• 1.5 tsp salt
• 1 tsp black pepper
• 0.5 tsp chili powder

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides, about 5-7 minutes, until caramelized and edges are crispy. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté over medium heat for 4-5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 0.5 tsp chili powder, and 1 cinnamon stick. Cook for 2 minutes until the spices are aromatic.
4. Step 4: Return the browned beef to the pot and pour in 3 cups water. Season with 1.5 tsp salt and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
5. Step 5: After 1.5 hours, add 2 cups peeled and diced cassava root to the stew. Cover and continue simmering for another 45 minutes, or until the cassava is tender and beef is fork-tender.
6. Step 6: Stir in 3 cups fresh spinach leaves and cook uncovered for 5 minutes until the spinach wilts and integrates into the stew. Adjust seasoning if needed, then serve hot.