Slow-Simmered Tanzanian Beef Stew with Coconut and Cassava

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and comforting beef stew inspired by Tanzanian coastal flavors, simmered slowly with coconut milk and tender cassava root. This african-inspired beef ready in about 140 minutes pairs beef chuck, cubed, cassava, peeled and diced, (13.5 oz) 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.

Prep: 20 min Cook: 120 min Serves 6 African cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Tanzanian Beef Stew with Coconut and Cassava take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Tanzanian Beef Stew with Coconut and Cassava?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Simmered Tanzanian Beef Stew with Coconut and Cassava?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Tanzanian Beef Stew with Coconut and Cassava for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Tanzanian Beef Stew with Coconut and Cassava?

African beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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