Nyama ya Ng’ombe (Beef Stew with Nsima)
The Quirky Foodster Team
Ingredients
- Beef, stewing cuts, cubed — 600 g (1 1/3 lb)
- Large Onion, chopped — 1
- Medium Tomatoes, chopped — 3
- Garlic, minced — 3 cloves
- Cooking oil — 30 ml (2 tbsp)
- Water or beef stock — 500 ml (2 cups)
- Curry powder — 5 g (1 tsp)
- Salt — to taste
- Black pepper — to taste
- Maize flour, for nsima — 300 g (2 1/2 cups)
- Water, for nsima — 900 ml (3 3/4 cups)
Method
- Heat the oil in the pot and brown the beef cubes in batches over medium-high heat, about 6–8 minutes total. Remove and set aside.
- In the same pot, fry the onion and garlic until softened, about 4 minutes.
- Add the tomatoes and curry powder, and cook for 5 minutes until the tomatoes break down.
- Return the beef to the pot, add the water or stock, salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer for 60–75 minutes, stirring occasionally, until the beef is very tender and the sauce has thickened.
- While the stew simmers, prepare the nsima: bring 600 ml (2 1/2 cups) of the water to a boil, stir in a maize flour and cold water paste, then gradually beat in the remaining flour until stiff and smooth, about 6–8 minutes.
- Serve the beef stew hot alongside freshly made nsima.
Introduction: Tender chunks of beef slow-simmered in a rich tomato and onion gravy, served with nsima for a hearty, filling main meal.
Cultural Background: Beef is more of an occasional treat than a daily food in much of Malawi, often reserved for Sundays, market days when fresh meat is available, or visits from family. A well-simmered beef stew served with a generous portion of nsima is considered a satisfying, respectable meal to serve guests.
Tips: Browning the beef well before adding liquid builds a deeper, richer flavour in the stew. Simmer low and slow — rushing the beef with high heat will leave it tough. If the sauce becomes too thick during the long simmer, add a splash more water or stock.
Variations: Add chopped carrots and potatoes to the stew for a heartier one-pot version. Use goat meat in place of beef for a traditional alternative. Stir in a handful of chopped greens in the last 10 minutes of cooking.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze the stew (without nsima) for up to 2 months.
Reheating: Reheat the stew in a saucepan over medium heat, stirring occasionally, until piping hot throughout, about 8–10 minutes. Reheat nsima by steaming or microwaving with a little water.
Nutrition: Approx. per serving: 520 kcal, 32 g protein, 56 g carbohydrate, 18 g fat, 3 g fibre.
FAQs:
Q: What cut of beef works best?
A: Tougher, well-marbled stewing cuts such as chuck or shin work best, as the long simmer breaks them down to tenderness.
Q: Can I make this in a slow cooker?
A: Yes, brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
Q: Is there a vegetarian alternative?
A: There is no traditional vegetarian version; for a similar hearty, sauced dish, try Rice ndi Nyemba (Rice with Beans) instead.
- Beef, stewing cuts, cubed — 600 g (1 1/3 lb)
- Large Onion, chopped — 1
- Medium Tomatoes, chopped — 3
- Garlic, minced — 3 cloves
- Cooking oil — 30 ml (2 tbsp)
- Water or beef stock — 500 ml (2 cups)
- Curry powder — 5 g (1 tsp)
- Salt — to taste
- Black pepper — to taste
- Maize flour, for nsima — 300 g (2 1/2 cups)
- Water, for nsima — 900 ml (3 3/4 cups)
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