Stewed Tanzanian Beef with Cassava and Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty beef stew slow-cooked with cassava chunks and fresh spinach, embracing the rustic flavors of Tanzanian home cooking. This african-inspired beef ready in about 130 minutes pairs beef chuck, cut into 1-inch cubes, fresh spinach, washed and chopped, large (about 150g) onion, chopped 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 110 min Serves 6 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown them on all sides for about 8 minutes, stirring occasionally.
  2. Step 2: Remove the beef and set aside. In the same pot, add 1 large chopped onion and sauté for 5 minutes until softened and translucent.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
  4. Step 4: Add 3 tbsp tomato paste, 1 tsp paprika, 1 tsp ground black pepper, and 1.5 tsp salt. Cook the mixture for 3 minutes, stirring occasionally, until the tomato paste darkens slightly.
  5. Step 5: Return the beef to the pot and add 3 cups water along with 1 bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.
  6. Step 6: Add 2 cups peeled and chopped cassava pieces and continue simmering, covered, for an additional 40 minutes until beef and cassava are tender.
  7. Step 7: Stir in 4 cups chopped fresh spinach and cook uncovered for 5 more minutes until the spinach wilts and blends with the stew.
  8. Step 8: Remove bay leaf and adjust seasoning as needed before serving hot with ugali or steamed rice.

Frequently asked questions

How long does Stewed Tanzanian Beef with Cassava and Spinach take to make?

Total time is about 130 minutes (20 min prep + 110 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 Stewed Tanzanian Beef with Cassava and Spinach?

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 tomato paste from drying out.

Can I substitute ingredients in Stewed Tanzanian Beef with Cassava and Spinach?

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 Stewed Tanzanian Beef with Cassava and Spinach 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 Stewed Tanzanian Beef with Cassava and Spinach?

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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