Madagascar-Style Beef and Greens Stew

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This hearty national dish of Madagascar features tender cubes of beef simmered with a generous mix of leafy greens, fresh ginger, garlic, and ripe tomatoes. The signature tingle from brèdes mafana (paracress) leaves sets it apart, though watercress and arugula make a faithful substitute in this version. Ladled over fluffy steamed rice, it is everyday comfort food across the island.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 18 gCarbs
• 5 gFiber
• 6 gSugar
• 38 gProtein
• 520 mgSodium
• 1100 mgPotassium
• 180 mgCalcium
• 7 mgIron
• 45 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the beef stew base

• 1.5 lbs (680 g) beef chuck or brisket, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium ripe tomatoes, chopped
• 4 cups (950 ml) water or beef broth
• 1 teaspoon salt and 1/2 teaspoon black pepper

For the greens

• 6 cups packed mixed greens (spinach, amaranth, sweet potato leaves), roughly chopped
• 2 cups watercress or arugula, stems trimmed
• 1 small bunch fresh parsley, chopped
• 2 scallions, thinly sliced
• 1 small green chili, sliced (optional)

Directions

1. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
2. Stir in the garlic and ginger and cook for about 30 seconds until fragrant, being careful not to let them brown or burn.
3. Add the beef cubes to the pot and brown on all sides for 5 to 6 minutes. Season with the salt and pepper.
4. Add the chopped tomatoes and cook for 3 to 4 minutes, stirring, until they soften and release their juices.
5. Pour in the water or broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 50 to 60 minutes until the beef is fork-tender.
6. Stir in the tougher greens such as amaranth, sweet potato leaves, and spinach. Simmer for 5 minutes until wilted.
7. Add the watercress, arugula, parsley, scallions, and chili if using. Cook just 1 to 2 minutes more so the delicate greens stay bright green.
8. Taste and adjust the seasoning. Remove from the heat and let the stew rest for 5 minutes so the flavors settle.
9. Ladle the stew over steamed white rice, making sure each bowl gets plenty of broth, beef, and a variety of greens.

Cook’s Notes

• For the authentic tingly, mouth-numbing sensation, seek out true brèdes mafana (paracress or jambú leaves) and use 1 cup in place of the watercress.
• Zebu is the traditional beef in Madagascar and is leaner than most Western cuts, so use chuck or brisket and allow the full simmer time to tenderize the connective tissue.
• Do not overcook the final batch of tender greens; one or two minutes is enough to keep them vibrant and nutritious.
• Serve with plain steamed white rice, the customary accompaniment that soaks up the savory broth beautifully.
• For deeper flavor, brown the beef in small batches and deglaze the pot with a splash of broth before adding the rest of the liquid.

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