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Ugandan Beef Luwombo, Herb-Steamed

Uganda's celebrated steaming technique applied to beef — sealed tight and slow-cooked until the meat falls apart in its own herb-scented juices.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Main Course
Cuisine: East African
Servings: 6 servings
Calories: 360kcal

Ingredients

  • 2.5 lb beef chuck cut into large chunks
  • 2 tbsp oil
  • 1 onion sliced
  • 2 tomatoes sliced
  • 3 cloves garlic minced
  • 1-inch piece ginger, sliced
  • 1 cup beef broth
  • Fresh herbs (thyme, parsley), a generous handful
  • Salt and pepper to taste

Instructions

  • Heat oil in a heavy pot with a tight-fitting lid over medium-high heat. Season beef with salt and pepper, brown in batches, 3–4 minutes per side. Set aside.
  • In the same pot, layer onion, tomatoes, garlic, and ginger.
  • Nestle browned beef on top of the vegetables.
  • Pour broth around (not over) the beef, and scatter fresh herbs generously across everything.
  • Cover tightly, reduce heat to low, and cook undisturbed 1 hour to 1 hour 15 minutes until the beef is completely tender.
  • Season with salt and pepper, and serve hot with the vegetables and juices spooned over.

Nutrition

Serving: 1serving | Calories: 360kcal | Protein: 34g | Fat: 22g | Fiber: 2g
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