Malagasy Romazava Beef and Greens Stew Over Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 1 tbsp neutral oil
• 1 medium onion, thinly sliced
• 4 garlic cloves, sliced
• 2-inch fresh ginger, thinly sliced
• 2 medium tomatoes, diced
• 2 small red chilies (bird’s eye or Fresno), sliced or left whole
• 1.25 lb (570 g) beef chuck, 1-inch cubes
• 6 cups (1.4 L) water or mix of water/low-sodium beef broth
• 2 tsp kosher salt, 1/2 tsp black pepper
• 4 oz watercress + 4 oz baby spinach + 2 oz mustard greens or bok choy
• Optional: 1 oz brède mafana (spilanthes)
• Rice: 1.5 cups long-grain white rice + 2.25 cups water + 1/2 tsp salt

Do This

• 1) Sweat onion, garlic, and ginger in oil (medium heat, 3–4 min).
• 2) Add tomatoes and chilies; cook until juicy (3–4 min).
• 3) Stir in beef, water/broth, salt, pepper. Bring to a bare boil; skim.
• 4) Simmer gently at 185–195°F (85–90°C), partially covered, 45–55 min.
• 5) Cook rice: 1.5 cups rice + 2.25 cups water; boil, cover, low 15 min; rest 10 min.
• 6) Add hardy greens 5 min; add tender greens (and mafana) 2–3 min. Serve over rice.

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Why You’ll Love This Recipe

• Clean, aromatic broth that highlights ginger, tomatoes, and brèdes (greens).
• Light yet satisfying: tender beef in a vibrant, mineral-rich soup.
• Weeknight-friendly technique with accessible greens and pantry staples.
• Authentic Malagasy spirit with easy substitutions and a gentle heat level.

Grocery List

• Produce: Onion, garlic, fresh ginger, tomatoes, red chilies, watercress, baby spinach, mustard greens or bok choy, optional brède mafana (spilanthes) if available.
• Dairy: None.
• Pantry: Beef chuck (about 1.25 lb), long-grain white rice, neutral oil, kosher salt, black pepper, optional low-sodium beef broth.

Full Ingredients

For the Romazava (Beef-and-Greens Stew)

• 1 tablespoon neutral oil (15 ml)
• 1 medium yellow onion, thinly sliced (about 200 g)
• 4 garlic cloves, thinly sliced (about 16 g)
• 2-inch (5 cm) piece fresh ginger, peeled and thinly sliced (about 25 g)
• 2 medium ripe tomatoes, diced (about 300 g)
• 2 small red chilies (bird’s eye or Fresno), sliced or left whole for milder heat
• 1.25 pounds (570 g) beef chuck, cut into 1-inch (2.5 cm) cubes
• 6 cups (1.4 liters) water, or 4 cups water + 2 cups low-sodium beef broth
• 2 teaspoons kosher salt (or 1.5 tsp fine sea salt), plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the Brèdes (Greens)

• 4 ounces (115 g) watercress, tough ends trimmed
• 4 ounces (115 g) baby spinach
• 2 ounces (55 g) mustard greens or bok choy (use stem pieces for “hardy” greens), chopped into 1-inch pieces
• Optional: 1 ounce (30 g) brède mafana (spilanthes) leaves, coarsely chopped

To Serve

• 1.5 cups (285 g) long-grain white rice
• 2.25 cups (540 ml) water
• 1/2 teaspoon fine salt

Step-by-Step Instructions

Step 1: Prep the aromatics and greens

Thinly slice the onion, garlic, and ginger. Dice the tomatoes. If you prefer gentler heat, leave chilies whole; for more heat, slice them. Rinse all greens well; separate any hardy stems (mustard greens or bok choy) from tender leaves (watercress, spinach). If using brède mafana, coarsely chop the leaves and reserve.

Step 2: Build a gentle aromatic base

Set a heavy pot or Dutch oven over medium heat (surface around 325–350°F / 165–175°C). Add the oil, then the onion, garlic, and ginger. Sweat until translucent and fragrant, 3–4 minutes, stirring to avoid browning. Add tomatoes and chilies; cook until the tomatoes release juices and look saucy, 3–4 minutes.

Step 3: Add beef and liquid; bring to a bare boil

Stir in the beef cubes to coat with the aromatics. Pour in 6 cups of water (or the water/broth mix), then add the salt and pepper. Increase heat to medium-high and bring just to a boil. As foam rises, skim it off with a spoon to keep the broth clear.

Step 4: Simmer low and slow for tenderness

Reduce heat to maintain a gentle simmer at 185–195°F (85–90°C). Partially cover and cook 45–55 minutes, until the beef is tender but not shredding. Taste and adjust salt as needed. Keep the simmer gentle to maintain a clean, bright broth.

Step 5: Cook the rice while the stew simmers

Rinse the rice in cool water until it runs mostly clear. Combine rice, 2.25 cups water, and 1/2 teaspoon salt in a small pot. Bring to a boil over medium-high heat, then cover and reduce to low. Cook 15 minutes. Turn off heat and let it steam, covered, 10 minutes. Fluff with a fork before serving.

Step 6: Add the greens in stages

Stir the hardy greens (mustard greens or bok choy stems) into the simmering stew and cook 5 minutes. Add the watercress and spinach and cook just until wilted and vivid green, 2–3 minutes. If using brède mafana, add it with the tender greens and cook 1–2 minutes to preserve its distinctive tingle.

Step 7: Serve

Spoon hot rice into bowls. Ladle the romazava over the rice, ensuring each bowl gets beef, greens, and plenty of clear, aromatic broth. Serve immediately while steaming.

Pro Tips

• Keep it gentle: a lively simmer clouds the broth. Aim for 185–195°F and skim foam early.
• Slice aromatics, don’t mince: thin slices of ginger and garlic perfume the broth without dominating.
• Greens balance: use a mix of hearty and tender leaves for depth and texture; add tender greens last.
• Brède mafana note: add in the final minutes to keep its signature mouth-tingling quality.
• Pressure cooker option: cook beef with aromatics and liquid on high pressure 25 minutes, natural release 10; add greens off sauté mode, 2–3 minutes.

Variations

• Chicken Romazava: swap beef for 1.5 lb bone-in chicken thighs; simmer 30–35 minutes.
• Vegetarian: use 12 oz mushrooms (oyster/shiitake) instead of beef; use vegetable stock; simmer 20 minutes.
• Spicier: double the chilies and add a few with seeds; keep some sliced fresh chili for garnish.

Storage & Make-Ahead

Refrigerate stew up to 4 days; store rice separately for 4 days. The broth’s flavor deepens overnight. Reheat gently on the stovetop until steaming, avoiding a rolling boil to preserve the greens’ color. Freeze stew (without rice) up to 2 months; thaw overnight in the fridge and reheat gently. If freezing, add the tender greens after reheating for brightest results.

Nutrition (per serving)

Approximate values (stew with 1 cup cooked rice): 590 calories; 38 g protein; 56 g carbohydrates; 23 g fat; 3 g fiber; 720 mg sodium. Actual values vary by cut of beef, broth, and salt.