Beef Stew Recipe Uganda: Rich, Slow-Simmered Dinner

Ugandan-style beef stew is a homestyle dish of tender beef simmered with tomatoes, onions, garlic, ginger and vegetables, usually served with a filling starch. This version uses potatoes and carrots for a complete, hearty pot, while a gentle simmer lets the beef soften and the tomato-rich gravy develop; seasonings and vegetables vary from household to household.

Ingredients

2 lb (900 g) beef chuck or stewing beef, cut into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) neutral cooking oil, such as sunflower or vegetable oil
2 medium onions (about 300 g), finely chopped
4 garlic cloves (about 12 g), minced
1 tbsp (15 g) peeled fresh ginger, finely grated
3 medium ripe tomatoes (about 450 g), diced
2 tbsp (30 g) tomato paste
1 medium green bell pepper (about 150 g), deseeded and chopped
3 cups (710 ml) beef stock, preferably low-sodium, or water
1 tsp (2 g) mild curry powder
1 tsp (2 g) paprika
1 bay leaf
1¼ tsp (7 g) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
2 medium carrots (about 200 g), peeled and cut into chunky pieces
2 medium potatoes (about 400 g), peeled if desired and cut into 1-inch (2.5 cm) chunks
2 tbsp (8 g) chopped fresh cilantro, optional, for serving
1 small fresh chili, finely chopped, optional, for gentle heat

Instructions

Prepare the ingredients. Pat the beef dry with paper towels and trim away any very large, hard pieces of fat, leaving some marbling for flavor. Cut the vegetables and measure the spices before you start cooking. Patting the meat dry helps it brown rather than steam. Season the beef with about ¾ teaspoon of the salt and the black pepper.
Brown the beef in batches. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add enough beef to cover the bottom without crowding it, and brown the cubes on two or three sides, turning as needed; allow about 4–6 minutes per batch. Transfer browned beef to a plate and repeat. Work in batches, since a packed pot releases moisture and can leave the meat gray instead of browned. If the pot looks dry, add a small splash of oil.
Cook the aromatics and tomatoes. Reduce the heat to medium. Add the onions and cook for 5–6 minutes, stirring and scraping up browned bits. Stir in the garlic, ginger and optional chili and cook for 1 minute. Add the tomatoes, tomato paste and green pepper; cook for about 5 minutes, stirring until the tomatoes begin to break down. Add the curry powder and paprika and stir for 30 seconds so they coat the vegetables without scorching.
Simmer the beef until it begins to soften. Return the beef and any juices on the plate to the pot. Add the stock or water, bay leaf and remaining ½ teaspoon salt. The liquid should come close to covering the meat; add a little water if needed. Bring it just to a boil, then lower the heat until the stew maintains a gentle simmer. Cover with the lid slightly ajar and cook for 75 minutes, stirring every 20 minutes. Avoid a hard boil, which can make the meat tough and evaporate the gravy too quickly.
Add the carrots and potatoes. Stir in the carrots and potatoes, cover again, and simmer for about 20 minutes. Check that the beef is becoming tender and the vegetables are cooked through but not falling apart. If the potatoes are ready before the beef is tender, lift them out temporarily and continue simmering the beef. Add a splash of water if the gravy becomes thicker than you like. Use a food thermometer to confirm a large beef cube reaches the USDA FSIS safe minimum of 145°F (63°C) for whole cuts of beef; allow the cooked beef to rest for 3 minutes. The additional simmer is for tenderness, not a substitute for checking temperature.
Finish and season. Remove the bay leaf. Taste the gravy and add more salt or black pepper if needed. If it is thinner than you prefer, simmer uncovered for a few minutes, stirring gently; if it is too thick, loosen it with hot water or stock. Fold the potatoes back in if you removed them. Turn off the heat and let the stew stand for 3 minutes, then scatter cilantro over the top if using.

Tips

Choose a cut suited to a long simmer. Chuck, shoulder or labeled stewing beef contains connective tissue that softens as it cooks. Lean steak can become dry and firm if simmered this long. Ask the butcher to cut a larger piece into stew-sized cubes, or cut it yourself into pieces of similar size so they cook evenly.
Use a gentle simmer, not a rolling boil. A few small bubbles at the surface are enough. Keep the lid slightly ajar to limit splattering and evaporation. If the liquid drops below the level of the beef, add hot water or stock, rather than turning up the heat and letting the bottom catch.
Adjust the gravy with care. Ripe fresh tomatoes give the stew a bright, slightly textured sauce. If they are out of season, use one 14.5-ounce (411 g) can of diced tomatoes in place of the three fresh tomatoes; the result may be a little more uniform and tangy. Choose low-sodium stock if you want more control over the final salt level.
Do not add the potatoes too early. Adding them for the final 20 minutes helps them keep their shape. If you cut them smaller than the beef cubes, check them sooner. For a thicker stew, mash one or two cooked potato pieces into the gravy rather than adding flour, which can make the sauce taste pasty if not cooked properly.

Serving Suggestions

Serve the stew hot in deep bowls, making sure each serving gets beef, vegetables and plenty of tomato gravy. In Uganda, beef stew is commonly paired with a staple such as matoke (steamed or cooked green bananas), posho (a firm maize meal porridge), rice or cassava. These are satisfying accompaniments because they soak up the sauce; choose one or offer a smaller portion of two if you are serving a group.

For an easy weeknight-style plate, serve it over steamed white rice or with boiled potatoes if you prefer not to have potatoes in the stew. A side of sautéed greens, such as sukuma wiki or collard greens, adds color and a pleasantly bitter contrast to the rich gravy. Put extra chopped chili or black pepper on the table so people can adjust the heat at their own pace. If the gravy is especially thick, a spoon and fork work well; with a looser sauce, serve it in a bowl with the starch underneath.

Variations

Make it hotter: Add the chopped fresh chili with the garlic and ginger, or serve sliced chili on the side. Chili heat varies, so begin with a small amount and taste before adding more. A pinch of cayenne can work as a substitute, though it gives a more direct heat and not the fresh flavor of green chili.

Change the vegetables: Green beans, peas or chopped cabbage can replace some of the carrots or potatoes. Add green beans during the last 10–15 minutes, peas during the last 5 minutes, and cabbage during the last 10–12 minutes so they do not overcook. Sweet potato also works, but it softens faster and gives the sauce a sweeter flavor; add it for roughly the last 15–20 minutes.

Use a different liquid or seasoning: Water makes a clean, straightforward gravy, while beef stock gives it a deeper savory taste. If you do not have curry powder, leave it out rather than replacing it with a large amount of a different spice blend; the dish will still be flavorful from the ginger, garlic, tomato and browned beef. Curry powders vary, and some blends are hot, so check the label before adding chili.

Cook it without potatoes: Leave out the potatoes and serve the stew with matoke, posho, rice or another starch. You can add another carrot or a handful of green beans instead. The stew will be a little less thick, so simmer it uncovered briefly at the end if you want a more concentrated gravy.

Storage and Reheating

Transfer leftovers to shallow containers and refrigerate within 2 hours of cooking. Keep the stew covered in the refrigerator for 3–4 days. For longer storage, freeze it in meal-sized airtight containers for up to 3 months for best quality. Thaw frozen portions overnight in the refrigerator; potatoes can soften or become slightly grainy after freezing, but the stew remains usable.

Reheat only the portion you plan to eat. Warm it in a saucepan over medium-low heat, stirring occasionally, until steaming throughout and at least 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add a splash of water or stock if the gravy has thickened in the refrigerator. You can also microwave a covered portion, stirring halfway through and checking the temperature in several places. Do not leave reheated stew at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make Ugandan beef stew ahead?
Yes. Cook it fully, cool it promptly in shallow containers and refrigerate it within 2 hours. The flavors remain enjoyable after a night in the refrigerator, and the gravy may thicken as it chills. Reheat the amount you need to 165°F (74°C), adding a little stock or water if necessary.

Why is my beef still tough after simmering?
Stewing cuts vary, and a gentle simmer may take longer than the listed time to soften them. Keep the pot covered and continue cooking in 15-minute increments, checking a piece each time. Make sure the liquid is barely bubbling and there is enough in the pot; a hard boil will not make the beef tender faster.

Can I make this stew in a slow cooker?
Yes. For the fullest flavor, brown the beef and cook the onions, garlic, ginger and tomato mixture on the stove first, then transfer everything except the potatoes and carrots to the slow cooker with the stock and seasonings. Cook on low until the beef is tender, usually about 7–8 hours, adding the vegetables for the final 2–3 hours so they keep their shape. Slow-cooker models differ, so check for tenderness and use a food thermometer for the beef.

Can I use water instead of beef stock?
Yes. Water works well, especially because the browned beef, tomatoes, onions and spices build flavor as they cook. The finished gravy may taste less savory than one made with stock, so taste before serving and adjust the salt. If using salted stock, start with less salt than the recipe calls for and add more only at the end.

Is this stew very spicy?
No, the recipe uses mild curry powder and paprika, with fresh chili listed as optional. Curry powder blends differ, so choose a mild one if you want a gentle flavor. For a hotter pot, add chili in small amounts and taste as you go; for a mixed group, serve it separately.

What can I use instead of fresh tomatoes?
Use one 14.5-ounce (411 g) can of diced tomatoes, including their juice. Canned tomatoes are a convenient substitute and make a slightly more consistent, sometimes tangier gravy. Cook them with the tomato paste and pepper as directed, and taste the stew near the end before deciding whether it needs extra salt.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).