Slow-Simmered Kenyan Beef Stew with Potatoes and Carrots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A hearty Kenyan-inspired beef stew featuring tender chunks of beef, potatoes, and carrots slow-cooked in a fragrant blend of spices and tomatoes. This african-inspired beef ready in about 140 minutes pairs pounds beef chuck, cubed, vegetable oil, medium onion, diced 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, cubed
• 3 tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp tomato paste
• 14 oz diced tomatoes, canned
• 2 cups beef broth
• 3 medium potatoes, peeled and cut into 1-inch cubes
• 3 large carrots, sliced into 1/2-inch rounds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 1.5 pounds cubed beef chuck and brown on all sides for about 6-8 minutes, then remove beef and set aside.
2. Step 2: In the same pot, add 1 medium diced onion and sauté for 4 minutes until translucent. Stir in 4 cloves minced garlic and 1 tbsp grated ginger; cook for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook, stirring frequently, for 2 minutes until it darkens slightly.
4. Step 4: Pour in 14 oz canned diced tomatoes and 2 cups beef broth, scraping up any browned bits from the bottom of the pot.
5. Step 5: Return the browned beef to the pot, then add 3 peeled and cubed medium potatoes and 3 sliced large carrots.
6. Step 6: Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp salt, and 1/2 tsp black pepper.
7. Step 7: Bring stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until beef is tender and vegetables are cooked through.
8. Step 8: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving warm.