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Creamy Beef

Creamy Beef Stew with muriwo (leafy greens)

Written by Published on in Beef, Meats, Traditional
3-4 Servings ~ 50 minutes
  • 500g beef
  • 1/2 medium onion, chopped
  • 1 medium carrot, cubed
  • 1 tomato, chopped
  • 1 1/2 tsp salt
  • 125ml fresh cream
  • 1 tbsp cream of tomato soup powder plus 50 ml water
  • 1/2 bunch green leafy vegetables
  • bean balls (optional)
  • 500 ml water
  • 1 tbsp oil for frying

This really was an experiment which could have gone really bad, bad, good or really good.  I was happy that it turned out to be really good and the family enjoyed it. Inspiration for this came from beef stroganoff and one of our Zimbabwean beef stew recipe commonly coined as “highfiridzi” or “mvenge-mvenge“. The taste is just amazing in your mouth, especially nekasadza (with pap)

Quick Instructions

  1. Cut your beef (500g) into good sized pieces. Heat oil (1 tbsp) in pan and brown the beef. Add water (500 ml) and salt (1 tsp) and simmer until the beef is tender.
  2. Add onions (1/2 medium onion, chopped) and carrots (1 carrot, cubed) and saute for about 2 minutes. Add the tomato (1 tomato, chopped)s and let them cook for about 3 minutes, stirring as you go.
  3. Add the muriwo (leafy green vegetables) (1/2 bunch) and salt (1/2 tsp). Stir until they have shrunk. Add the soup powder (1 tbsp cream of tomato soup powder) and water (50 ml). Mix and allow to simmer for 5 minutes.
  4. Add fresh cream (125ml), stir, close pot and allow to simmer for another 5 minutes. Check for seasoning and adjust to your taste. If you’re adding bean balls, now would be the right time to add them. (recipe for bean balls to follow). Enjoy!
Also see  3 root vegetable roast

Enjoy this relish with some nice hot sadza. You can have your sadza (pap) plain, traditional rezviyo (finger millet) or with a little flavour! Try it out… I’d love to hear how you found it.