Somali · beginner
Somali Braised Beef And Cassava Maraq
A rich Somali style beef stew simmered with cassava roots, sweet tomatoes, and fragrant xawaash spice blend.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
- 02
Season beef cubes with salt, then sear in batches until browned on all sides, about 6 minutes, and set aside on a plate.
- 03
Reduce heat to medium, add diced onion and garlic to the pot, and cook until softened and golden, about 4 minutes.
- 04
Stir in xawaash spice mix and tomato paste, cooking for 1 minute until fragrant.
- 05
Return browned beef to the pot along with diced tomatoes, cassava chunks, and halal beef broth.
- 06
Bring stew to a boil, then reduce heat to low, cover tightly, and simmer until cassava and beef are tender, about 25 to 30 minutes.
- 07
Season with extra salt if needed, stir gently to avoid breaking up the soft cassava, and serve hot.
A LITTLE KITCHEN KNOW-HOW
Xawaash Spice Blooming
Searing spices directly in warm oil with aromatics to release essential oils and build depth of flavor.
Notes from the kitchen
- Use frozen peeled cassava to save prep time; make sure to remove any woody fibrous core pieces before serving.
- Allow the stew to rest covered off the heat for 5 minutes so the cassava absorbs the rich spiced broth.
- Original home-cooking adaptation inspired by Somali; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
