Somali beef stew Recipe

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This Somali beef stew (Suqaar) is a rich and aromatic recipe, which is made with beef chuck and a unique Somali spice blend called Xawaash. It’s the ultimate comfort food, a hearty and flavorful dish perfect for a family meal.

Somali beef stew Ingredients

A fragrant blend of spices for a deeply flavorful East African stew.

2 tablespoons canola oil
1 red onion, thinly sliced
3 garlic cloves, minced
2 tablespoons Xawaash Spice Mix (see notes)
2 tablespoons tomato paste
2 teaspoons kosher salt, plus more as needed
2 cups water
2 pounds boneless beef chuck or other stew meat, cut into bite-sized pieces
2 baking potatoes, cut into bite-sized pieces
2 large carrots, cut into thin coins
1 red bell pepper, stemmed, seeded, and cut into thin strips

For Serving:

Cooked rice
Hot sauce (like Somali Cilantro and Green Chile Pepper Sauce)
Cilantro leaves
Lime wedges
Fresh bananas

How To Make Somali beef stew

A step-by-step guide to this wonderfully aromatic and hearty stew.

Sauté the Aromatics: Warm the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the sliced onion and minced garlic and cook, stirring occasionally, for about 3 minutes, until they are just beginning to soften.
Bloom the Spices: Stir in the Xawaash spice mix, tomato paste, and salt. Cook for about 1 minute, stirring constantly, until the spices are very fragrant.
Simmer the Beef and Potatoes: Pour in the water, stir everything together, and increase the heat to high to bring the mixture to a boil. Reduce the heat to low, then stir in the beef and potatoes. Partially cover the pot, leaving the lid slightly ajar, and let it simmer for about 45 minutes, until the beef and potatoes are just cooked through.
Add Remaining Vegetables: Stir in the carrots and red bell pepper. Cover the pot fully this time and continue to cook for an additional 30 minutes, until the beef and all the vegetables are very tender.
Serve: Season the stew to taste with more salt if needed. Serve hot over a bed of fluffy rice. Offer hot sauce, fresh cilantro, and lime wedges on the side for topping. Serve with fresh bananas to be eaten alongside the stew, as is traditional.

Recipe Tips

For the most tender and flavorful Somali stew.

What is Xawaash? Xawaash (pronounced HA-wash) is the signature Somali spice blend, central to its cuisine. It’s a warm, aromatic mix that typically includes cumin, coriander, turmeric, cardamom, cloves, and black pepper, among other spices. It’s what gives this stew its unique, incredible flavor. You can buy it pre-made or make your own.
What’s the best beef for stewing? Boneless beef chuck is the ideal cut for this stew. It’s a tougher cut with plenty of connective tissue and marbling, which, when slow-cooked, breaks down to become meltingly tender and flavorful.
Can I make this stew ahead of time? Absolutely! Like many stews, this one tastes even better the next day as the flavors have more time to meld together. It’s a perfect make-ahead meal.
Why serve bananas with the stew? Serving a fresh, whole banana on the side of savory dishes is a beloved Somali tradition. Bites of the sweet, creamy banana are eaten along with the spicy, savory stew, providing a wonderful and unique contrast of flavor and temperature. Don’t skip it!

What To Serve With Somali beef stew

This hearty stew is a complete meal with rice.

This rich and satisfying stew is traditionally served with the accompaniments listed in the recipe. The essentials are:

Fluffy basmati rice to soak up the delicious gravy
A fresh, whole banana on the side
A squeeze of fresh lime juice to brighten the flavors
A drizzle of Somali hot sauce (shigni) for a spicy kick

How To Store Somali beef stew

This stew makes for fantastic leftovers.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to a week.
Freeze: This stew freezes beautifully. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Gently rewarm the stew in a heavy pot over low heat, stirring occasionally, until hot.

Somali beef stew Nutrition Facts

An estimated guide per serving.

Calories: 650 kcal
Carbohydrates: 40 g
Protein: 55 g
Fat: 30 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this in a slow cooker?

Yes, this stew is perfect for the slow cooker. Follow the first two steps of sautéing the aromatics and blooming the spices on the stovetop. Then, transfer this mixture to your slow cooker along with all the other ingredients (beef, potatoes, carrots, pepper, water). Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

Can I make this stew spicy?

Yes. You can add a chopped hot pepper (like a serrano or jalapeño) along with the onion and garlic at the beginning. Serving it with a traditional Somali cilantro and green chile hot sauce on the side also allows everyone to customize their own spice level.

What if I can’t find Xawaash spice mix?

If you can’t find a pre-made Xawaash blend, you can make a simple version by mixing together 1 tablespoon of cumin, 2 teaspoons of coriander, 2 teaspoons of turmeric, 1 teaspoon of cardamom, ½ teaspoon of black pepper, and a pinch of ground cloves.

Try More Recipes:

Course: DinnerCuisine: East AfricanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

650

kcal

A rich, aromatic, and deeply comforting Somali beef stew (Suqaar) made with tender chunks of beef, potatoes, and vegetables simmered in a fragrant Xawaash spice blend.

Ingredients

2 lbs boneless beef chuck, in chunks
2 baking potatoes, in chunks
2 large carrots, in coins
1 red bell pepper, in strips
1 red onion, sliced
3 cloves garlic, minced
2 tbsp Xawaash Spice Mix
2 tbsp tomato paste
2 cups water
Canola oil, salt
For Serving: Cooked rice, hot sauce, cilantro, lime wedges, fresh bananas.

Directions

In a large Dutch oven over medium heat, sauté the onion and garlic in oil until softened.
Stir in the Xawaash spice mix, tomato paste, and salt, and cook for 1 minute until fragrant.
Add the water and bring to a boil. Reduce the heat to low.
Stir in the beef and potatoes. Partially cover and simmer for 45 minutes.
Add the carrots and bell pepper, cover fully, and simmer for another 30 minutes until everything is very tender.
Season to taste with more salt if needed.
Serve hot over rice, with hot sauce, cilantro, lime wedges, and a fresh banana on the side.

Notes

Xawaash is a traditional Somali spice blend that is key to the flavor of this dish.
This stew tastes even better the next day, making it perfect for meal prep.
Serving the stew with a fresh banana on the side is a classic Somali tradition that provides a wonderful sweet and savory contrast.
For the most tender result, use a good quality stewing beef like chuck.