Zimbabwe Beef and Kale Recipe

The Zimbabwe Beef and Kale Recipe is a delicious and nutritious dish that combines tender beef with fresh kale. This recipe is a popular and traditional meal in Zimbabwe

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5 from 1 vote

Prep Time: 20

Cook Time: 1 50

Total Time: 2 10

Course: Main Course

Cuisine: Zimbabwe

Keyword: Zimbabwe Beef and Kale Recipe

Servings: Servings

Calories: 378 kcal

Equipment

Large pot for stewing
Cutting board and knife for chopping vegetables
Wooden spoon for stirring
Ladle for serving
Measuring spoons for precise spice measurements
Measuring cup for liquids
Pot lid for covering during simmering
Serving bowls or plates for presentation

Ingredients

2 tbsp olive oil
2 lb beef stew meat cubed
2 onion chopped
2 clove garlic crushed
2 tomato diced
2 teaspoon red pepper flakes
2 teaspoon curry powder
10 leaves kale cut into ribbons
2 cup beef stock
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon paprika
2 beef bouillon cubes

Instructions

Heat the olive oil in a large pot over medium-high heat.

a. Place the large pot on the stovetop.
b. Pour 2 tablespoons of olive oil into the pot.)

Add the cubed stewing beef to the pot and sear it until browned on all sides.

a. Place the cubed stewing beef in the hot pot.
b. Stir and turn the beef pieces to ensure even browning.)

Lower the heat to medium and add the chopped onions and crushed garlic to the pot. Sauté until the onions are soft and translucent.

a. Add the chopped onions to the pot.
b. Add the crushed garlic to the pot.
c. Stir the onions and garlic frequently while they cook.)

Stir in the diced tomatoes, red pepper flakes, and curry powder. Cook for a few minutes until the tomatoes are slightly softened and the spices are fragrant.

a. Add the diced tomatoes to the pot.
b. Sprinkle the red pepper flakes and curry powder over the mixture.
c. Stir everything together to combine and let it cook for a few minutes.)

Add the kale ribbons to the pot and cook until wilted.

a. Add the kale ribbons to the pot.
b. Stir the kale gently to distribute it evenly in the mixture.
c. Cook until the kale wilts down and becomes tender.)

Pour in the beef stock and bring the mixture to a simmer.

a. Gradually pour the beef stock into the pot while stirring.
b. Increase the heat to bring the mixture to a gentle simmer.)

Add the salt, black pepper, cumin, coriander, turmeric, and paprika to the pot.

a. Measure the specified amounts of salt, black pepper, cumin, coriander, turmeric, and paprika.
b. Sprinkle the spices evenly over the mixture in the pot.)

Drop the beef or vegetable bouillon cubes into the pot and stir until they dissolve.

a. Place the bouillon cubes into the pot.
b. Stir the mixture until the cubes dissolve completely.)

Reduce the heat to low, cover the pot with a lid, and let the stew simmer for about 1.5 to 2 hours or until the beef is tender.

a. Turn the heat down to the lowest setting.
b. Place the lid securely on the pot to cover it completely.
c. Allow the stew to cook and simmer for the specified time.)

Check the seasoning and adjust if needed by adding more salt or pepper to taste.

a. Taste the stew to check the seasoning.
b. If necessary, add more salt or pepper to suit your taste preferences.)

Serve the Zimbabwe Beef and Kale stew hot with rice or bread on the side. Enjoy!

a. Ladle the stew into serving bowls.
b. Serve with steamed rice or crusty bread for a complete meal.)

Notes

Brown the beef in batches to avoid overcrowding and ensure even browning.

Use a good quality beef stock or broth for enhanced flavor.

Adjust the level of red pepper flakes to your desired spice level.

To save time, prep the ingredients in advance before cooking.

Consider adding other vegetables like carrots or bell peppers for extra color and nutrition.

Nutrition

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