- 600g super blade beef
- 1/4 onion chopped
- 1 tomato
- 4 tbsp oil for frying
- 2 tbsp soup powder
- 1 ltr water
- 1/2 tsp salt
In this recipe I did not put any spices or herbs not even garlic my favorite because I wanted to illustrate the typical Zimbabwean beef stew. However, not including spices or herbs does not take away anything from the taste; it’s still delicious. Let’s get to it!
- With your ingredients ready which are 600g super blade beef, 1/4 onion chopped, 1 tomato,4 tbsp oil for frying,2 tbsp soup powder,1 ltr water and 1/2 tsp salt cut your beef into good sized pieces. Heat 2 tbsp oil in a medium sized pot and add your beef to it.
- Add salt and fry your beef until it has browned up. Add water (1 ltr) and partly cover your pot. You may either slow cook your beef or cook it on high heat it’s really up to you.
- When your meat is tender, drain excess water which is now beef stock into a separate jug (do not discard) and set-aside. Add 2 tbsp of oil to the meat in the pot. Add onions and fry until they are cooked (2min). Add tomatoes and stir until they are also just about cooked (2min). Whilst the tomatoes are cooking, take your set-aside beef stock and mix it with your 2 tbsp soup powder. Pour the mixture into the beef. Cover the pot and simmer for 5min so that everything is well combined and flavors mix together. If you feel the soup is too thick for your liking you may add some more water.
- Your beef stew is ready to serve. Enjoy with sadza, rice, potatoes, spaghetti or anything you wish.
Pictorial Detailed Instructions
Enjoy one of Zimbabwe’s signature beef dishes. If it’s your first time to do this dish I would be delighted to know how it went in your kitchen. I would also be happy to hear what other ways you do yours if you have been doing this dish for a while.