Name: Kenyan Chapati with Savory Beef Stew
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 3 cups all-purpose flour; 1 tsp fine salt; 2 tbsp vegetable oil, plus more for brushing; 3/4 cup warm water, as needed; 1 tbsp melted butter for brushing; 2 lbs beef chuck, cut into 1-inch cubes; 3 tbsp vegetable oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 tbsp grated fresh ginger; 2 medium tomatoes, chopped; 2 tbsp tomato paste; 1 tsp curry powder; 1 tsp sweet paprika; 4 cups beef broth; 2 carrots, peeled and sliced; 2 medium potatoes, cubed; Salt and freshly ground black pepper, to taste; 1/4 cup chopped cilantro

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Chapati pairs with beef stew in countless Kenyan homes, the soft, lightly oiled flatbread perfect for scooping up a rich, tomato-based gravy studded with tender chunks of beef and vegetables. Warming curry and paprika notes give the stew depth without overpowering the natural beef flavor. It is everyday food at its most satisfying.

Prep Time25 mins

Cook Time75 mins

Total Time100 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

720 kcalCalories
32 gFat
10 gSaturated Fat
70 gCarbs
6 gFiber
8 gSugar
38 gProtein
720 mgSodium
1100 mgPotassium
95 mgCalcium
6 mgIron
22 mgVitamin C
280 mcgVitamin A

Ingredients

For the chapati dough

3 cups all-purpose flour
1 tsp fine salt
2 tbsp vegetable oil, plus more for brushing
3/4 cup warm water, as needed
1 tbsp melted butter for brushing

For the beef stew – main

2 lbs beef chuck, cut into 1-inch cubes
3 tbsp vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
1 tbsp grated fresh ginger
2 medium tomatoes, chopped

For the beef stew – spices, broth and vegetables

2 tbsp tomato paste
1 tsp curry powder
1 tsp sweet paprika
4 cups beef broth
2 carrots, peeled and sliced
2 medium potatoes, cubed
Salt and freshly ground black pepper, to taste
1/4 cup chopped cilantro

Directions

Make the chapati dough: stir the flour and salt together, drizzle in the oil, then gradually add warm water and knead for 8 to 10 minutes until smooth and elastic. Cover and rest 30 minutes.
Divide the rested dough into 8 equal balls. Roll each into a thin 7-inch round on a lightly floured surface, brush lightly with oil, then cook in a dry hot skillet over medium-high heat for 1 to 2 minutes per side until puffed with golden spots. Brush with butter and keep warm.
Pat the beef dry and season generously with salt and pepper. Heat the oil in a heavy pot over medium-high and brown the beef in batches, about 4 minutes per batch, transferring to a plate as done.
Lower the heat to medium and sauté the onion in the remaining drippings for 5 minutes until soft and golden. Add the garlic and ginger and cook 1 minute until fragrant.
Stir in the chopped tomatoes and tomato paste and cook 5 minutes until the mixture thickens and the oil begins to separate. Add the curry powder and paprika and toast for 30 seconds.
Return the beef to the pot along with any juices, pour in the broth, and bring to a boil. Reduce to a gentle simmer, cover, and cook 45 minutes until the beef is fork-tender.
Add the carrots and potatoes, season with salt and pepper, and simmer uncovered for 20 minutes until the vegetables are tender and the gravy has thickened to a coating consistency.
Stir in the cilantro, taste and adjust seasoning, then serve the stew hot in shallow bowls with the warm chapati alongside for tearing and scooping.

Cook’s Notes

Rest the chapati dough at least 30 minutes so the gluten relaxes and the flatbreads stay soft and pliable.
Brown the beef in small batches to avoid steaming; a deep sear is what gives the stew its rich background flavor.
If the stew thickens too much before the potatoes are tender, loosen with a splash of broth or water.
Eat chapati the moment it comes off the griddle for maximum softness; they firm up quickly as they cool.
A heavy Dutch oven is ideal for the long simmer and prevents the tomato base from catching on the bottom.