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Meat, Africa and overseas

Beef and yam stew

Beef and yam stew is a one pot meal for 4 people, ready in 1 hour 25 minutes, rated easy, for €3.80 per serving. Beef simmers slowly in a tomato sauce seasoned with chili and thyme, then yam joins the pot and softens until it thickens the sauce. The key is patience, the heat needs to stay very low the whole time.

Tonight, a one pot meal that warms you right up, beef simmered with yam that melts into the tomato sauce, just like in West African homes.

Beef and yam stew
Total time
1 h 25
Difficulty
Easy
Cost per person
€3.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Yam has a distinctive texture, firmer than potato at first, then it turns tender and slightly starchy as it simmers in the sauce. The beef stew meat, cooked low and slow, falls apart almost on its own under a fork. The tomato sauce, lifted by a whole chili pepper and scented with thyme, coats every piece without being overpowering, a child who doesn't like heat can simply remove the chili before serving.

This is a Sunday dish or a calm weeknight meal, for when you have about two hours without needing to stand at the stove. The pot simmers on its own while you do something else, you just check on it now and then. Mon Chou likes this kind of one pot meal that feeds the whole family without piling up dishes, and that truly warms you up on fall and winter evenings.

The ingredients

4 people

Butcher

  • Beef stew meat 700 g

Fruits and vegetables

  • Yam 900 g
  • Onions 2
  • Garlic 3 cloves
  • Chili pepper 1

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Dried thymeoften in the pantry 1 tsp
  • Peanut oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the beef into cubes and brown it in the oil with the onions and garlic. 10 min

    Sear the meat in small batches so it browns instead of boiling.

  2. Add the tomato paste, crushed tomatoes, chili pepper, thyme, salt, pepper, and a large glass of water. 5 min

    A whole chili adds flavor, its heat depends on how much you poke it.

  3. Cover and simmer over very low heat until the meat is almost tender. 45 min

    If the meat still resists a fork, it needs another fifteen minutes.

  4. Peel the yam, cut it into large chunks, and add it to the stew. 5 min

    Keep the yam in cold water while you work so it doesn't turn brown.

  5. Keep cooking until the yam is tender and the sauce has thickened. 20 min

    Stir very gently so the pieces stay whole.

Our tips to get it right

  • Pick a well marbled cut for braising, like chuck or cheek, it holds up to the long simmer better than a lean cut.
  • Taste the sauce before adding the yam, that's the right moment to adjust the salt or pull out the chili if you want less heat.
  • If the sauce is still thin once the yam is cooked, simmer uncovered a few more minutes, it thickens fast.

The variations

  • You can swap the yam for sweet potato, it cooks a bit faster, so watch it closely so it doesn't fall apart.
  • For a vegetarian version, replace the beef with cooked chickpeas and add them only in the last fifteen minutes, with a bit less water.
  • For kids, remove the whole chili before simmering and add just a pinch of sweet paprika for color without the heat.

What to serve it with

  • Plain white rice
  • A lemony avocado salad
  • A glass of ginger juice

Storage

This stew keeps 2 to 3 days in the fridge in a sealed container. It freezes very well for up to 2 months, yam included. Reheat it gently on the stove with a splash of water, stirring carefully so the pieces stay whole.

Questions about this dish

Can you make this stew ahead of time?

Yes, it's even better the next day once the flavors have mingled. Cook the stew without the yam, then add it while reheating so it keeps its texture.

What kind of yam works best for this recipe?

Any white or yellow fleshed yam works, it just needs to feel firm. Skip tubers that feel soft or have dark spots, a sign they're starting to spoil.

Can you use a different oil instead of peanut oil?

Yes, a neutral oil like sunflower works fine if you don't have peanut oil on hand. The flavor will be slightly less traditional but the recipe still turns out well.

How do you know the beef is cooked enough before adding the yam?

Poke a piece with a fork, it should go in with almost no resistance. If the meat still feels tough, simmer another fifteen minutes before adding the yam.

How long does it take to make a beef and yam stew?

Count 1 h 25 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a beef and yam stew?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef and yam stew cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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