Hello there from my new world! it has been a minute! I know i know.. I guess this is the longest I have stayed without posting since I started this platform. Well, it has been for all the good reasons! first thing first, we have a new member in the family! Yeah! Nick and I welcomed a little cutie, healthy bouncing baby boy on the 13th of june this year! His name is Henry. Weighed 3.4kg and was 52 cm tall of pure happiness. I fell in love with him the moment i held him in my arms, and he smelled heavenly! The first months into motherhood were extremely hard from getting to know him and him us, to dealing with sleep deprivation, postpartum blues, and dealing with the crazy hormonal changes that no one tells you about until you are in it! All of that and all at once!
They say your life changes when you become a mother and they were certainly right. My life changed all over a sudden but for the better. To me, being a mother is having the greatest job in the world, it means getting again that golden chance of seeing the world through my child’s eyes and most importantly, to practicing unconditional love that has no end.
That said, it’s yet again that time of the year (at least in this part of the world) that calls for a warm hearty Kenyan beef stew and this one happens to be the best I’ve ever had. With the simplest ingredients, some oil, a bone marrow or two and of course a beef steak, one gets a delicious dish that distract you from the bad weather outside and warms you from inside.
1/2 kg beef, cut into bite sizes
1 cup of water
4 tablespoons vegetable or olive oil
1 big red onion or 2 small ones, diced
5 garlic cloves, minced
1 inch fresh ginger, minced
3-4 fresh tomatoes, diced
1 teaspoon tomatopaste
2 carrots, diced
5 small potatoes, diced
3 Bay leave
½ teaspoon paprika powder
½ teaspoon curry powder
Salt and fresh ground pepper to taste
Fresh coriander for garnishing
In a saucepan, place meat, ginger, garlic and 1 cup of water. Boil the meat for roughly 30 minutes on medium heat
Separate meat from broth and set aside (you’ll need the broth later for the stew)
In a separate saucepan, heat vegetable oil on medium heat, fry onions till soft. Add beef and fry till it starts to brown. Add tomatoes and tomato paste and cook till the fresh tomatoes have softened. Add the spices; curry powder and paprika and mix well. Let the mixture simmer for a minute or two for the spices to mix well with the beef.
Add carrots and potatoes and stir well, again let the mixture simmer about five minutes stirring each minute to avoid sticking in the pan. Once everything has mixed in well add the broth you had set aside earlier. Stir well and throw in the bay leaves, lower the heat to low and Simmer for about 45 minutes or until the meat is tender stirring from time to time. Season with salt and pepper
Ganish with fresh corinder and serve hot with rice, ugali or chapati.