Slow-Simmered Tanzanian Beef Stew with Coconut and Cassava

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich and comforting beef stew inspired by Tanzanian coastal flavors, simmered slowly with coconut milk and tender cassava root. This African-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cubed, cassava, peeled and diced, coconut milk 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.

Ingredients

• 1.5 lbs beef chuck, cubed
• 2 cups cassava, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger root, grated
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 2 tsp curry powder
• 1 tsp ground coriander
• 2 cups water
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering. Add 1.5 lbs beef chuck cubes and brown on all sides, about 5-7 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 chopped medium onion, 4 minced garlic cloves, and 1 tbsp grated ginger root. Sauté for 4 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tbsp tomato paste, 2 tsp curry powder, and 1 tsp ground coriander, cooking for 2 minutes until spices bloom and the mixture darkens slightly.
4. Step 4: Return the browned beef to the pot, add 2 cups peeled and diced cassava, then pour in 1 can (13.5 oz) coconut milk and 2 cups water. Stir well.
5. Step 5: Season with 1.5 tsp salt and 1 tsp black pepper, bring to a gentle boil, then reduce to low heat. Cover and simmer for 1.5 to 2 hours until beef is tender and cassava is soft, stirring occasionally.
6. Step 6: Adjust seasoning if needed and garnish with 1/4 cup chopped fresh cilantro before serving.