Ingredients:

500g beef topside (cut into bite-sized cubes)
2 tablespoons cooking oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon grated ginger (optional)
2 tomatoes, chopped (or 2 tablespoons tomato paste)
1 beef cube (Royco/Knorr)
1 teaspoon beef masala or curry powder
Salt and pepper to taste
1-2 cups water or beef broth
Fresh coriander (dhania), chopped

Instructions:

Tenderize the beef (optional but recommended):

Boil the topside first in salted water with a bit of garlic or ginger for 30-40 minutes, or until tender. Keep the broth for later use.

Sauté the onions:

In a sufuria, heat oil over medium heat. Add onions and cook until golden brown.

Add garlic & ginger:

Stir in garlic and ginger, cook for about a minute until fragrant.

Cook the tomatoes:

Add chopped tomatoes (or tomato paste), beef cube, beef masala/curry powder, salt, and pepper. Cook until tomatoes soften into a thick sauce.

Add the beef:

Add your pre-boiled beef topside cubes. Mix well and let it fry in the sauce for 5-7 minutes for deeper flavor.

Simmer:

Add about 1 cup of the reserved beef broth or water. Cover and simmer for 10-15 minutes until the stew thickens and beef is flavorful.

Finish:

Sprinkle freshly chopped dhania, stir, and let sit for a few minutes off the heat.

Serve with:

Ugali and sukuma wiki
Rice and cabbage
Chapati and kachumbari