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Ugandan Beef & Herb Stew, Farmhouse Style

A genuine farmhouse braise — beef simmered long and slow with fresh herbs and vegetables until deeply tender, the everyday counterpart to the more ceremonial luwombo.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: East African
Servings: 6 servings
Calories: 370kcal

Ingredients

  • 2.5 lb beef chuck cubed
  • 2 tbsp oil
  • 1 onion diced
  • 2 carrots sliced
  • 3 cloves garlic minced
  • 2 tomatoes diced
  • 3 cups beef broth
  • Fresh thyme and parsley, a generous handful
  • Salt and pepper to taste

Instructions

  • Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, brown in batches, 3–4 minutes per side. Set aside.
  • In the same pot, sauté onion and carrots 5 minutes until softened.
  • Add garlic, cook 1 minute.
  • Add tomatoes, cook 4 minutes until they break down, scraping up any browned bits.
  • Return beef to the pot, pour in broth, and add fresh herbs.
  • Bring to a simmer, cover, and cook 1 hour 15 minutes to 1 hour 30 minutes until the beef is completely tender.
  • Season with salt and pepper, and serve hot.

Nutrition

Serving: 1serving | Calories: 370kcal | Protein: 34g | Fat: 24g | Fiber: 2g
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