Breedie Zimbabwe
Immerse yourself in the hearty, comforting flavors of Breedie Zimbabwe, a traditional Zimbabwean beef and vegetable stew that's perfect for family dinners or cozy nights in. This rich and flavorful dish combines tender cubes of seared beef, earthy collard greens, and velvety potatoes, all simmered together with aromatic spices like paprika and cumin in a savory tomato-based broth. The slow-cooking process allows the ingredients to meld into a deeply satisfying meal, while a final touch of fresh greens adds a nutritional boost and vibrant color. Serve this one-pot wonder alongside steaming sadza, fluffy rice, or crusty bread for a true taste of Zimbabwean home cooking. Ideal for meal prepping or savoring fresh off the stove, this recipe brings bold flavors and heartwarming tradition to your kitchen.
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Recipe Information
Ingredients
- 500 grams beef stew meat, cubed
- 2 tablespoons cooking oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 3 medium fresh tomatoes, diced
- 2 tablespoons tomato paste
- 500 milliliters beef stock
- 200 grams collard greens (or kale), chopped
- 3 medium potatoes, peeled and cubed
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 milliliters water
Instructions
Start by heating the cooking oil in a heavy-bottomed pot over medium-high heat.
Add the cubed beef and sear it until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the diced tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly.
Return the beef to the pot and stir in the paprika, cumin, salt, and black pepper.
Pour in the beef stock and water, and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the stew cook for 40 minutes, stirring occasionally.
Add the cubed potatoes to the pot and continue cooking for another 25-30 minutes, or until the potatoes are tender.
Finally, stir in the chopped collard greens and cook for an additional 10-15 minutes, allowing the greens to wilt and incorporate into the stew.
Taste and adjust seasonings if necessary before serving.
Serve hot with rice, sadza (Zimbabwean cornmeal porridge), or freshly baked bread.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4687 mg | 204% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 25.6 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6294 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
