Prepare the Beef Start by patting the beef chunks dry with paper towels. Season them generously with salt and Siri ya mchuzi. This step is crucial as it ensures the beef browns nicely, adding depth to the stew’s flavor.
Brown the Beef In a large, heavy-bottomed pot or oven, heat the vegetable oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
Frying In the same pot, add the chopped onion for about 5 minutes or until it becomes translucent. Add the diced tomatoes and minced garlic, cook for another minute, until fragrant.
Build the Stew Return the browned beef to the pot. Add the carrots, potatoes, and capsicum or bell pepper. Stir in the tomato paste. Pour in the beef broth, ensuring the vegetables and beef are fully submerged. Bring the mixture to a boil.
Simmer to Perfection Once the stew has reached a boil, reduce the heat to low and cover the pot. Let the stew simmer gently for 15mins, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
Final Seasoning Taste the stew and adjust the seasoning with Chibundiro as needed.
Plating Serve the stew into bowls and garnish with freshly chopped coriander.
