Slow-Simmered Tanzanian Beef Stew with Coconut and Tamarind

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

A rich and hearty beef stew infused with creamy coconut milk and tangy tamarind, simmered with traditional East African spices. This african-inspired beef ready in about 140 minutes pairs beef chuck, cubed, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 120 min Serves 4 African cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb beef chuck, cubed, and brown on all sides for about 5 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 4 minutes until the onion becomes translucent and aromatic.
  3. Step 3: Stir in 2 tsp curry powder, 1 tsp ground coriander, and 1/2 tsp chili powder; cook for 1 minute until fragrant.
  4. Step 4: Return the beef to the pot and add 2 cups beef broth, 1 cup coconut milk, and 2 tbsp tamarind paste. Stir well to combine and bring to a gentle boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender and the sauce thickens, stirring occasionally.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper to taste. Garnish with 2 tbsp 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 Tamarind 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 Tamarind?

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 Tamarind?

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 Tamarind for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tamarind?

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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