Beef and Kale Stew

I love food. I love food that is comforting. What is more comforting than stew with piping hot sadza. I can have all the western food I can get but nothing beats “sadza nenyama zvakazanganiswa nemaveg”.

I do not know where this recipe originated but people in Zimbabwe have been eating this for as long as I can remember. I would like to think it was a way to beef up the meat. The kale makes it look like you have a lot in your plate. Most people in Zimbabwe eat for energy so the portions are going to be bigger than what you would get in say a hotel.

In making this recipe, I kept is as simple as possible. Very few spices except for curry powder which a lot of people use. The key is to use fresh ingredients, no canned tomatoes. In Zimbabwe, its garden to plate situation which I miss so much especially for what I pay for the same produce here.

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Beef and Kale Stew

Cuisine Zimbabwean

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Princess Tafadzwa

Ingredients

• 1 table spoon olive oil
• 1 lb stewing beef cubed
• 1 chopped onion
• 1 clove crushed garlic
• 1 diced tomato
• 1 teaspoon red pepper flakes
• 1 teaspoon curry powder
• 5 leaves kale cut into ribbons
• 1 cup beef stock
• Salt and Pepper to taste

Instructions

1. Fry beef in olive oil until browned.
2. Add onions and fry until the softened and then add the garlic.
3. Add the pepper and curry powder.
4. Add tomatoes and cook until softened. Add the beef stock and simmer for 20 minutes.
5. Add the kale and stir. Add salt and pepper to taste.
6. Reduce heat to medium high and simmer for about 10 mins.
7. Serve with Sadza above.