How to cook Bunyoro Stew(Ugandan Beef and Onion Stew)

 

Bunyoro Stew(Ugandan Beef and Onion Stew)

Ingredients

ingredients serve 6-8 persons

1. 9.5 kg beef stew meat, cut into 1‐inch cubes
500g container low sodium beef stock
2. 4 table spoon butter or ghee
3. 3 medium onions, chopped
4. 2 table spoon fresh ginger, minced
5. 1 table spoon East African Curry Powder or more to taste
6. 1 table spoon flour
7. 1 plus 350g cans diced or ground tomatoes
8. 1 table spoon tomato paste
9. ¼ ‐ ½ tea spoon salt
10. Ground black pepper

Method

1. Add the meat to a large heavy stewing pot and add enough stock to just cover it. Turn heat to high and bring to a boil.
2. . Reduce heat to medium‐low and cook, partially covered, about 30 minutes or until meat is nearly tender.
3. Remove from heat and allow to cool slightly. Drain meat carefully, RESERVING STOCK. Set meat and stock aside.
4. Return the stewing pot to the stove and turn heat to medium.
5. Add butter or ghee and allow to melt, then add the onions and cook, stirring, about 6 minutes.
6. Add the ginger and E.A. Curry powder and cook one minute. Add flour and cook one more minute.
7. Return the meat to the pan and stir well. Add the tomatoes, tomato paste, and about half of the reserved beef stock and stir well.
8. Bring to a boil, reduce heat to low and boil slowly at low temperature, stirring occasionally, partially covered, for about 15 more minutes or until the sauce is thickened and the meat is very tender.
9. Taste and add salt and pepper as desired. Serve over rice or with ugali (cornmeal mush – grits are a fine substitute) and a vegetable.