Malagasy Romazava
Madagascar beef and leafy-greens stew with ginger, tomato, and a light savory broth, served with rice.
Equipment
- Large heavy pot
- Chef's knife
- Cutting board
- Wooden spoon
- Large bowl
Ingredients
Beef and Broth
- 2 lb beef chuck cut into irregular pieces
- 2 tbsp neutral oil
- 2 medium yellow onions chopped
- 3 medium ripe tomatoes chopped
- 2 tbsp fresh ginger finely grated
- 5 cloves garlic minced
- 8 cups water or light beef stock
- 2 tsp fine salt plus more to taste
- 1 tsp ground black pepper
Greens and Serve
- 1 lb mustard greens stems and leaves roughly chopped
- 12 oz spinach roughly chopped
- 4 oz paracress or additional spinach roughly chopped
- 3 cups cooked white rice for serving
Instructions
Brown the Beef:
- Pat the beef dry and season with half the salt and pepper. Heat the oil in a heavy pot and brown the beef in two batches without crowding.
- Return all beef to the pot. Add the onions and cook for 5 minutes, then add the tomatoes, ginger, and garlic for 3 minutes.
Simmer:
- Add the water or stock and remaining salt. Bring to a gentle simmer, partially cover, and cook for 70 to 85 minutes until the beef is tender.
- Add the mustard greens and simmer for 10 minutes. Add spinach and paracress and cook for another 5 to 8 minutes until softly wilted.
Serve:
- Taste the light broth and adjust the salt and pepper. Rest for 10 minutes, then serve in deep bowls with white rice alongside.
Notes
- Paracress gives traditional romazava a gently tingling character; extra spinach makes a mild substitute when it is unavailable.
- Keep the broth light rather than reducing it to a thick gravy.
Nutrition
Calories: 430kcalCarbohydrates: 31gProtein: 38gFat: 17gSaturated Fat: 5gCholesterol: 105mgSodium: 720mgFiber: 6gSugar: 5g