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Tested Diaspora SwapsMain MealZimbabwean CuisineBeef Stew

Authentic Zim Beef Stew — Muto Wenyama

Classic Zimbabwean slow-simmered beef stew in a deep, rich tomato-and-onion gravy. Tender beef cubes seared to perfection and cooked down into authentic muto.

Total Time90 min
Prep / Cook15m · 75m
Chef LevelAmateur
Budget$$ standard
Authentic Zim Beef Stew — Muto Wenyama
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Ingredients

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Required Kitchen Tools

Heavy-based potWooden spoonChef knife

Step-by-Step Method

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  1. Pat the beef dry and season with salt and black pepper.

  2. Heat 1 tablespoon of butter or oil in a heavy-based pot over medium-high heat. Brown beef in batches so it sears instead of steaming. Remove and set aside.

  3. Add remaining butter or oil and reduce heat to medium. Fry onion for 3 minutes until soft.

  4. Add garlic, ginger, and curry powder. Fry for 1 minute, stirring constantly.

  5. Add tomato and a pinch of salt. Cook for 5–7 minutes until it breaks down into a thick paste.

    Chef Tip: Cooking the tomato into a concentrated paste is crucial for a rich muto.

  6. Return beef to pot. Add 1½ cups of hot water or stock and bring to a boil.

  7. Reduce heat to low, cover and simmer for 60–90 minutes until beef is fork-tender. Add a splash of water if gravy becomes too thick.

  8. Add carrots and green beans. Cover and simmer for 10 minutes.

  9. Add green pepper and simmer for 5 minutes. Taste and adjust seasoning.

  10. Serve hot with sadza or rice. Sautéed cabbage in butter and salt makes a great pairing.

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