Entree: Zimbabwe – Southern Culinary Region – Mabhonzo Emombe (Hearty Zimbabwean beef bone and marrow stew simmered with onions, tomatoes, and greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef marrow bones
- 1 lb (450 g) stewing beef, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) cooking oil
- 2 medium onions, thinly sliced
- 4 cloves (0.42 oz (12 g)) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 g) canned chopped tomatoes
- 6 cups (1.4 L) beef stock or water
- 2 tbsp (30 g) peanut butter (optional, smooth)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves (approx. 0.071 oz (2 g))
- 2 cups (120 g) collard greens or kale, stems removed and chopped
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tbsp (8 g) chopped fresh parsley or spring onion, for garnish

Show original ingredient measurements

- 2 lb (900 g) beef marrow bones
- 1 lb (450 g) stewing beef, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) cooking oil
- 2 medium onions, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 g) canned chopped tomatoes
- 6 cups (1.4 L) beef stock or water
- 2 tbsp (30 g) peanut butter (optional, smooth)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves (approx. 2 g)
- 2 cups (120 g) collard greens or kale, stems removed and chopped
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tbsp (8 g) chopped fresh parsley or spring onion, for garnish

Instructions

1. Heat the cooking oil in a large heavy pot over medium-high heat. Brown the marrow bones on all sides, about 6–8 minutes; remove and set aside.
2. Season the stewing beef with a pinch of salt and brown in the same pot, 4–5 minutes; remove and set aside with the bones.
3. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook until deeply caramelized, about 10–12 minutes. Add the garlic and ginger and cook 1 minute more.
4. Stir in the tomato paste and smoked paprika, cooking 1–2 minutes to bloom the spices. Add the chopped tomatoes and cook until they begin to break down, about 5 minutes.
5. Return bones and beef to the pot, pour in the beef stock, add bay leaves, Worcestershire sauce, and bring to a gentle simmer. Skim any foam from the surface.
6. Cover partially and simmer gently for 1.5–2 hours, until the meat is tender and marrow is loosening from the bones; add more stock or water if liquid reduces too much.
7. Stir in the peanut butter (if using) until incorporated, then add chopped greens and simmer 8–10 minutes until wilted and tender. Adjust seasoning with salt, pepper, and red wine vinegar or lemon juice.
8. Remove bay leaves. Serve hot, spooning marrow and broth over individual portions, and garnish with chopped parsley or spring onion.