Slow-Simmered Kenyan Beef Stew with Ugali

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

A hearty Kenyan-inspired beef stew richly spiced and slow-simmered to tender perfection, served traditionally with ugali, a maize flour staple. This african-inspired beef ready in about 140 minutes pairs vegetable oil, garlic cloves, minced, fresh ginger, grated 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 pounds beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large (about 150g) onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 14 oz diced tomatoes (canned)
• 2 cups beef broth
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium potato, peeled and cubed into 1-inch pieces
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 cups water
• 2 cups maize flour (for ugali)
• 4 cups water (for ugali)

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion, cooking over medium heat for 4-5 minutes until softened and translucent. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor, then add 14 oz canned diced tomatoes, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp paprika, 1.5 tsp salt, and 1/2 tsp black pepper. Mix well.
4. Step 4: Return the browned beef to the pot, pour in 2 cups beef broth and 2 cups water, bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
5. Step 5: Add 2 peeled and sliced carrots and 2 peeled and cubed potatoes to the stew, simmer uncovered for an additional 30 minutes until vegetables are soft and the stew thickens.
6. Step 6: Meanwhile, bring 4 cups water to a boil in a separate pot. Gradually whisk in 2 cups maize flour (cornmeal), stirring continuously to prevent lumps, cooking for about 10 minutes until thickened and pulling from the sides of the pot to form ugali.
7. Step 7: Remove ugali from heat, transfer onto a plate, and shape into a mound with a wooden spoon. Serve the beef stew hot alongside ugali.