African Stew

Author: Ben Greene


  • Beef
  • Onion
  • Potatoes (cubed)
  • Carrots
  • Minced Garlic
  • Tomato Paste
  • Tomatoes (optional)
  • Beef Broth
  • Cardamom
  • Cinnamon
  • Fennel
  • Pepper
  • Ground Chili Pepper
  • Cumin
  • Coriander


This one will be stewing for a long while (ideally, an hour or two), so make sure to set aside some time for this. Let’s get started.

First, heat up a pan with some oil. Next, let’s add in our garlic (I use a couple spoonfuls), onions and our beef. Saute that for a couple minutes, and when the onions are looking golden, through in all the herbs & spices for another minute. Be very liberal with the chili powder, and more reserved on the fennel. The sweeter spices, cumin, and coriander should be somewhere in between.

After the fragrance is wafting up, add your tomato paste and beef broth, as well as your veggies. At this point, you should turn the stove to low, put the lid on the pan, and let that stew sit. If the broth is thicker that you want, feel free to add some water (or more beef broth) to thin it out.

One note: make sure you’re stirring every once and a while. Since this is thicker in nature, it’s possible that the beef or veggies on the bottom could burn if left too long (not likely, but something to watch out for).