Hearty Egusi-Inspired Beef Stew with Kale

Cut the beef steak into 1-inch cubes. Season generously with salt, black pepper, and smoked paprika. Toss to coat evenly and set aside while you prepare the vegetables.

Dice the yellow onion. Mince the garlic cloves. Chop the bell pepper into small pieces. Slice the carrots into half-moons. Peel and grate the ginger. Remove kale stems and tear the leaves into bite-sized pieces.

Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until softened and translucent, about 5 minutes.

Add the minced garlic, grated ginger, and chopped bell pepper. Sauté for another 2 minutes until fragrant.

Push the aromatics to the sides of the pot. Add the seasoned beef cubes in a single layer. Sear without stirring for 2 minutes, then turn and sear the other sides until browned on all sides, about 6-8 minutes total.

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Pour in the chicken broth. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld and the beef to become tender.

Remove the lid and stir in the torn kale leaves. Cook for another 8-10 minutes until the kale is wilted and tender but still vibrant green. Taste and adjust seasoning with additional salt and black pepper if needed.

Remove from heat. The stew should be thick and rich. Serve hot over white rice with crusty bread on the side.