Slow-Simmered Tanzanian Beef Stew with Cassava and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty East African-inspired beef stew enriched with tender cassava root and fresh spinach, simmered in a fragrant tomato and coconut milk base. This african-inspired beef ready in about 140 minutes pairs large, finely chopped onion, minced garlic cloves, minced ginger root 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 lbs, cut into 1-inch cubes beef chuck stew meat
• 2 cups, peeled and diced into 1-inch cubes cassava root
• 3 cups, washed and roughly chopped fresh spinach
• 1 large, finely chopped onion
• 4 cloves, minced garlic cloves
• 1 tbsp, minced ginger root
• 3 tbsp tomato paste
• 1.5 cups coconut milk
• 3 tbsp vegetable oil
• 2 cups water or beef broth
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1.5 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant. Add 4 minced garlic cloves and 1 tbsp minced ginger root, cooking for 1 minute until aromatic.
2. Step 2: Add 1.5 lbs beef chuck stew meat to the pot and brown on all sides for 6-8 minutes, stirring occasionally until the meat develops a deep color.
3. Step 3: Stir in 3 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, and 1/4 tsp cayenne pepper, cooking for 2 minutes until the spices are fragrant and coat the beef.
4. Step 4: Pour in 1.5 cups coconut milk and 2 cups water or beef broth, scraping the bottom of the pot to release any browned bits. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour 15 minutes until beef is tender.
5. Step 5: After 1 hour 15 minutes, add 2 cups peeled and diced cassava root to the stew. Stir to combine, cover, and continue simmering for 30 minutes until cassava is soft and cooked through.
6. Step 6: Stir in 3 cups fresh chopped spinach and 1/2 tsp salt. Cook uncovered for 5 minutes until spinach wilts and melds into the stew.
7. Step 7: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro before serving. The stew should be rich, slightly creamy, and well-spiced with tender beef and cassava.