Senegalese Classic Rice and Meat Stew

A hearty Senegalese one-pot dish of tender braised beef simmered in a tangy tomato-tamarind sauce, layered with cassava, carrots, cabbage, and eggplant, then finished with rice that absorbs all the rich pan juices. Inspired by the Wolof classic of rice and meat, this stew is deeply savory, gently spiced, and designed for sharing straight from the pot.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 78 gCarbs
• 7 gFiber
• 9 gSugar
• 34 gProtein
• 620 mgSodium
• 940 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the beef and sauce

• 2 lbs beef chuck, cut into 2-inch chunks
• 1/2 cup vegetable oil
• 2 large yellow onions, finely chopped
• 6 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup tomato paste
• 2 cups crushed tomatoes
• 2 tbsp tamarind paste, strained
• 1 scotch bonnet pepper, pierced with a knife
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 cup fresh parsley, chopped
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper

Beef chuckVegetable oilYellow onionGarlicFresh gingerTomato pasteCrushed tomatoesTamarind pasteScotch bonnet pepperBay leavesDried thymeFresh parsleyKosher saltBlack pepper

For the vegetables

• 2 medium carrots, peeled and cut into 2-inch chunks
• 1 small green cabbage, cut into 6 wedges
• 1 medium eggplant, cut into 1-inch cubes
• 1 cassava root, peeled and cut into 2-inch chunks
• 1 cup whole okra, trimmed

CarrotsGreen cabbageEggplantCassava rootOkra

For the rice

• 3 cups broken jasmine rice, rinsed
• 4 cups warm beef broth or water
• 1 tsp salt

Broken jasmine riceBeef brothSalt

For serving

• 1 lemon, cut into wedges
• Extra fresh parsley, chopped

LemonExtra fresh parsley

Directions

1. Season the beef with salt, pepper, and thyme. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches, about 6 to 8 minutes total; transfer to a plate and set aside.
2. Reduce heat to medium. Add the onions to the same pot and cook, stirring often, until softened and lightly golden, about 6 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen the flavor. Pour in the crushed tomatoes, tamarind paste, bay leaves, and the scotch bonnet. Return the beef to the pot along with 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, until the beef is fork-tender.
4. Stir in the carrots, cassava, and eggplant. Cover and simmer for 10 minutes until just tender. Add the cabbage wedges and okra, cook 5 more minutes, then use a slotted spoon to transfer the meat and vegetables to a bowl, leaving the flavorful broth in the pot.
5. Season the broth to taste and bring it back to a gentle boil. Stir in the rice and salt, spread evenly, and reduce the heat to low. Cover tightly and cook without stirring for 22 to 25 minutes, until the rice is tender and has absorbed the liquid.
6. Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork.
7. Mound the rice onto a large serving platter and arrange the braised beef and vegetables on top and around. Scatter chopped parsley over everything and serve hot with lemon wedges for squeezing.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water to loosen the rice.

Cook’s Notes

• Broken jasmine rice is traditional and gives the right texture; if unavailable, use medium-grain parboiled rice and reduce the liquid slightly.
• Leave the scotch bonnet whole and pierced for background flavor without overwhelming heat, or remove it earlier for a milder dish.
• Browning the beef in batches is essential for deep color and flavor; do not crowd the pot.
• Cassava can be substituted with yams or potatoes; add them with the carrots since they cook at the same rate.
• Serve with a side of spicy Scotch bonnet sauce or pickled hot peppers for an authentic finish.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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