About this recipe
We’re shifting into soup mode with fall just around the corner. New Roots farmer Bashire Nigarura and his daughter Atosha, who hail from the country of Burundi in East Africa, show how to make a delicious African beef stew.
Start by finely chopping tomatoes, onion, bell pepper and garlic in a blender, being careful not to completely puree the vegetables. Alternatively, use a knife and chop finely. Boil beef chuck roast until tender, reserving the liquid the beef boiled in. Heat red palm oil (or another oil if unavailable) before adding tomato paste, the vegetable mixture, cooked meat, seasonings and the reserved beef liquid, then simmer until rich and flavorful.
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The result is a comforting stew with tender beef and deep savory flavor, traditionally served with rice, potatoes or fufu.
Ingredients
Burundi Beef Stew
Directions
Burundi Beef Stew
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Pulse the tomatoes, onion, bell pepper and garlic in a blender until finely chopped but not completely pureed.
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You can also finely chop the vegetables by hand. -
Cut the beef into large pieces and season with the salt.
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In a heavy-bottomed pot, bring 3 cups of water and the beef bouillon cubes to a boil.
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Add the beef and cook, stirring occasionally, until tender, about 7 to 10 minutes.
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When about 2 cups of cooking liquid remain, remove the beef and reserve the liquid separately.
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The reserved broth adds flavor to the finished stew.
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Return the pot to medium-high heat and add the red palm oil.
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If red palm oil is unavailable, another cooking oil may be substituted.
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Add the tomato paste and cook for about 30 seconds until slightly sweet and fragrant.
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Add the vegetable mixture and cook for 3 to 5 minutes, stirring occasionally, until much of the moisture has evaporated.
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Return the beef to the pot and add the paprika, Cajun seasoning and curry powder. Season with salt and pepper.
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Pour in the reserved beef cooking liquid and bring the stew to a boil.
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Reduce the heat to low and simmer for about 20 minutes, stirring occasionally.
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Simmering allows the flavors to meld and the beef to become even more tender.
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Serve hot over steamed rice, steamed potatoes or fufu.
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Fufu provides a traditional East African accompaniment.
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