Zambian Beef Stew
This Zambian beef stew pairs slow-simmered beef with a short list of vegetables and warm spices. Cayenne gives it a steady heat, while paprika, cumin, and coriander add depth without a long ingredient list. Diced potato and carrot soften into the broth as the meat turns tender over an hour or more. It is traditionally eaten with nshima, the firm maize porridge that soaks up the sauce, and it reheats well the next day.
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion is soft and translucent.
Add the beef and brown it on all sides, turning the pieces so they color evenly.
Pour in the beef broth or water and bring it to a simmer.
Add the carrot, potato, tomato, and both bell peppers, and stir well so everything is mixed through the liquid.
Season with the paprika, cayenne, cumin, coriander, and salt. Taste and adjust the seasoning to suit you.
Keep the stew at a simmer for about 1 to 1.5 hours, stirring now and then so nothing sticks. It is ready when the beef is tender and fully cooked.
Take the pot off the heat and let the stew rest for a few minutes before serving. It goes well with nshima or rice, and the flavor deepens if you make it a day ahead.
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