Quick Recipe Version (TL;DR)
Quick Ingredients
- Beef stew: 800 g beef chuck (3–4 cm cubes), 2 tbsp oil, 1 large onion (200 g) diced, 3 garlic cloves minced, 2 large tomatoes (300 g) diced, 2 tbsp tomato paste, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp mild curry powder (optional), 3 cups beef stock or water, 1 bay leaf (optional)
- Sadza: 2 cups white maize meal/roller meal (about 320 g), 5 cups water, 1/2 tsp fine salt (optional)
- Greens: 2 bunches covo/rape (about 400 g) chopped, 1 small onion sliced, 1 tomato diced, 1 garlic clove minced, 1–2 tbsp oil, salt and pepper
- To serve: chopped spring onion or parsley (optional)
Do This
- 1. Season beef with salt, pepper, paprika, and curry powder; brown in 2 tbsp hot oil over medium-high heat, 6–8 minutes.
- 2. Add onion and garlic; cook 3 minutes. Stir in tomatoes and tomato paste; add stock and bay leaf. Simmer covered 75–90 minutes at a gentle bubble (about 90–95°C / 195–205°F) until tender.
- 3. While stew simmers, sauté greens: heat 1–2 tbsp oil, soften onion 2 minutes, add garlic 30 seconds, then tomatoes and chopped covo/rape; cook 5–7 minutes until wilted. Season.
- 4. Cook sadza: whisk 1/2 cup maize meal with 1 cup cold water. Boil 4 cups water (100°C / 212°F) with salt; whisk in slurry to a thin porridge. Sprinkle in remaining 1 1/2 cups meal, stirring vigorously to a stiff mass; cover and steam 10 minutes on low.
- 5. Uncover sadza and beat firmly 1–2 minutes to smooth; adjust with a splash of hot water or a spoon of meal to reach stiff, scoopable consistency.
- 6. Finish stew with salt to taste. Serve a domed scoop of sadza with ladled beef gravy and a side of greens; garnish if you like.
Why You’ll Love This Recipe
- Classic Zimbabwean comfort: tender beef in a rich tomato–onion gravy, sturdy sadza, and vibrant greens.
- Balanced plate with hearty carbs, protein, and veg—perfect for family dinners.
- Pantry-friendly ingredients and straightforward stovetop techniques.
- Make-ahead friendly: the stew tastes even better the next day.
Grocery List
- Produce: Onions, garlic, tomatoes, covo or rape greens (or kale/collards if substituting), spring onion or parsley (optional)
- Dairy: None
- Pantry: Beef chuck, white maize meal/roller meal, vegetable oil, kosher salt, black pepper, paprika, mild curry powder (optional), tomato paste, beef stock or water, bay leaf (optional)
Full Ingredients
Beef Stew (Tomato–Onion Gravy)
- 800 g beef chuck, cut into 3–4 cm cubes
- 2 tbsp neutral oil (sunflower or canola)
- 1 large onion (about 200 g), finely diced
- 3 garlic cloves, minced
- 2 large ripe tomatoes (about 300 g), diced
- 2 tbsp (30 g) tomato paste
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp paprika
- 1 tsp mild curry powder (optional but traditional in many homes)
- 3 cups (720 ml) beef stock or water
- 1 bay leaf (optional)
Sadza (Stiff Maize Porridge)
- 2 cups (about 320 g) white maize meal/roller meal
- 5 cups (1.18 L) water, divided
- 1/2 tsp fine salt (optional)
Sautéed Covo/Rape Greens
- 2 bunches covo or rape (about 400 g), tough stems trimmed, leaves chopped
- 1–2 tbsp neutral oil
- 1 small onion, thinly sliced
- 1 tomato, diced
- 1 garlic clove, minced
- Salt and black pepper to taste
- Optional: 1 tbsp smooth peanut butter + 2 tbsp water, stirred in at the end for a creamy finish
Step-by-Step Instructions
Step 1: Prep and season the beef
Pat the beef cubes dry with paper towels so they brown well. In a bowl, toss beef with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp mild curry powder if using. Let stand 10 minutes while you chop the onion, garlic, and tomatoes.
Step 2: Brown the beef
Heat 2 tbsp oil in a heavy pot (24–26 cm Dutch oven) over medium-high until shimmering. Add beef in a single layer without crowding; brown 3–4 minutes per side. Do this in 2 batches if needed. Transfer browned beef to a plate, leaving the flavorful drippings in the pot.
Step 3: Build the tomato–onion gravy and simmer
Add diced onion to the pot and cook over medium heat for 3–4 minutes until translucent. Stir in garlic for 30 seconds. Add tomatoes and tomato paste; cook 3–4 minutes, stirring and scraping up browned bits until the mixture looks thick and jammy.
Return beef (and juices) to the pot. Pour in 3 cups stock or water and add the bay leaf. Bring to a boil, then reduce to low to maintain a gentle simmer around 90–95°C (195–205°F). Cover and cook 75–90 minutes, stirring every 15 minutes, until beef is fork-tender and the gravy is glossy. If needed, uncover for the last 10 minutes to thicken, or add a splash of water if it gets too tight. Taste and adjust salt.
Step 4: Sauté the covo/rape greens
While the stew simmers, rinse the greens well and chop. Heat 1–2 tbsp oil in a wide pan over medium-high heat. Add sliced onion; cook 2 minutes. Stir in garlic for 30 seconds, then add diced tomato and cook 1 minute. Pile in the greens with a pinch of salt and toss until just wilted, 5–7 minutes. Season with pepper. For a creamy variation, stir in 1 tbsp peanut butter loosened with 2 tbsp water and cook 30 seconds more.
Step 5: Cook the sadza to a stiff, scoopable texture
In a bowl, whisk 1/2 cup maize meal with 1 cup cold water to make a smooth slurry. Bring 4 cups water to a rolling boil (100°C / 212°F) in a medium pot; add salt if using. Whisk in the slurry; it will thicken into a thin porridge within 1–2 minutes.
Reduce heat to low. Sprinkle in the remaining 1 1/2 cups maize meal a handful at a time, stirring vigorously with a wooden spoon (mugoti) to prevent lumps. When it forms a thick mass that pulls from the sides, cover and steam on low for 10 minutes. Uncover and beat firmly for 1–2 minutes to smooth. Adjust: add 1–2 tbsp hot water for softness or a spoon of maize meal for extra stiffness. It should hold a domed scoop and be tender, not dry.
Step 6: Taste, finish, and plate
Check the stew’s seasoning and consistency; it should be rich and spoon-coating. If too thick, loosen with hot water; if thin, simmer uncovered a few minutes. To serve, wet a spoon and scoop a neat mound of sadza onto each plate. Ladle beef stew beside it and add a generous portion of greens. Garnish with chopped spring onion or parsley if you like, and serve hot.
Pro Tips
- Dry beef equals better browning; moisture makes it steam.
- Keep the stew at a gentle simmer, not a hard boil, for tender meat and a shiny gravy.
- For ultra-smooth sadza, sprinkle in maize meal gradually and beat with a firm, steady motion after steaming.
- Wet your serving spoon with hot water to shape tidy domes of sadza without sticking.
- Greens cook fast—pull them when they are tender but vibrant to keep flavor and color.
Variations
- Vegetable boost: Add 2 diced carrots and 2 cubed potatoes to the stew for the last 35–40 minutes.
- Peanutty greens: Stir 1–2 tbsp peanut butter into the covo/rape at the end for a classic, rich finish.
- Spicy: Add 1 chopped fresh chili or 1/2 tsp chili flakes to the stew with the garlic.
Storage & Make-Ahead
Stew: Cool, then refrigerate up to 4 days or freeze up to 3 months; reheat gently until piping hot (74°C / 165°F). Greens: Refrigerate up to 3 days; reheat 1–2 minutes in a pan with a splash of water. Sadza: Best day-of, but leftovers keep 2 days refrigerated. Reheat with a few tablespoons of hot water, covered, on low heat or in the microwave, stirring once to restore softness.
Nutrition (per serving)
Approx. 860 kcal; 40 g protein; 65 g carbohydrates; 45 g fat; 7 g fiber; 860 mg sodium. Values are estimates and will vary with ingredient brands and exact oil/salt used.
