Ugandan Beef and Onion Stew (Bunyoro Stew)
Serves     6-8


2lbs. beef stew meat, cut into 1‐inch cubes
1 – 26oz. container low sodium beef stock
4T butter or ghee
3 medium onions, chopped
2T fresh ginger, minced
1T East African Curry Powder or more to taste
1T flour
1 plus ½ ‐ 14 oz. cans diced or ground tomatoes
1T tomato paste
¼ ‐ ½ t salt
Ground black pepper


Add the meat to a large heavy stewing pot and add enough stock to just cover it. Turn heat to high and bring to a boil. Reduce heat to medium‐low and cook, partially covered, about 30 minutes or until meat is nearly tender. Remove from heat and allow to cool slightly. Drain meat carefully, RESERVING STOCK. Set meat and stock aside. Return the stewing pot to the stove and turn heat to medium. Add butter or ghee and allow to melt, then add the onions and cook, stirring, about 6 minutes. Add the ginger and E.A.
Curry powder and cook one minute. Add 8lour and cook one more minute. Return the meat to the pan and stir well. Add the tomatoes, tomato paste, and about half of the reserved beef stock and stir well. Bring to a boil, reduce heat to low and simmer, stirring occasionally, partially covered, for about 15 more minutes or until the sauce is thickened and the meat is very tender. Taste and add salt and pepper as desired. Serve over rice or with ugali (cornmeal mush – grits are a 8ine substitute) and a vegetable.


Notes and Instructions

Adapted from‐recipe.php?rid=miscbunyoro‐

DELICIOUS! This recipe is simple, has only a few ingredients and practically cooks itself. Serve over rice. I cooked the rice I served with this using the balance of the stock leftover from cooking the meat. YUM!