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Somali beef stew
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Satisfying stew made with Xawaash Spice Mix and tomato paste, perfect over rice with hot sauce, cilantro, and bananas. Make ahead and store for up to a week in the fridge or 2 months in the freezer. Rewarm before serving.
Ingredients:
  • 2 tablespoons canola oil
  • 1 red onion thinly sliced
  • 3 garlic cloves minced
  • 2 tablespoons Xawaash Spice Mix (page 74 of In Bibi's Kitchen)
  • 2 tablespoons tomato paste
  • 2 teaspoons kosher salt plus more as needed
  • 2 cups water
  • 2 pounds boneless beef chuck or other stew meat cut into bite-sized pieces
  • 2 baking potatoes cut into bite-sized pieces
  • 2 large carrots cut into thin coins
  • 1 red bell pepper stemmed, seeded, and cut into thin strips
  • Cooked rice, hot sauce (such as Somali Cilantro and Green Chile Pepper Sauce, page 80 of In Bibi's Kitchen), cilantro leaves, lime wedges, and fresh bananas
Instructions:
  • Heat the oil in a large Dutch oven or heavy pot over medium heat. Sauté the onion and garlic until just starting to soften, about 3 minutes. Add Xawaash, tomato paste, and salt, cook until fragrant, about 1 minute. Pour in water, increase heat to high, and bring to a boil. Reduce heat to low, add beef and potatoes, partially cover, and simmer for 45 minutes. Add carrots and bell pepper, cover, and cook for an additional 30 minutes until tender. Adjust seasoning with salt. Serve over rice with hot sauce, cilantro, lime wedges, and bananas on the side. Store leftovers in the refrigerator and reheat in a pot over low heat.

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