Moui Nagden (Rice in Beef Stew) – A Hearty African-Inspired Beef and Rice Classic – Black Foodie Finder

A Rich and Comforting Beef and Rice Favorite

Tender stewed beef, fragrant curry spices, fresh vegetables, and fluffy rice come together in Moui Nagden (Rice in Beef Stew), a hearty, flavorful one-pot meal. Featured as a heritage recipe in The Black Family Reunion Cookbook, this comforting dish is perfect for family dinners and sharing around the table.

Ingredients

(Listed exactly as they appear in the cookbook.)

• 3 pounds stewing beef, cubed
• 1 teaspoon curry powder
• 1 teaspoon white pepper
• Salt
• Crushed red pepper
• 1 bay leaf
• ½ cup vegetable oil
• 1 medium onion, sliced
• 1 large ripe tomato, quartered
• 1 large green bell pepper, diced
• 1 cup cooked red kidney beans (optional)
• 6 cups water
• 1½ cups uncooked long-grained rice

Makes: 4 to 6 servings

Step-by-Step Instructions

1. Season the beef. Sprinkle the cubed stewing beef with curry powder, white pepper, salt, and crushed red pepper. Toss well so the meat is evenly seasoned.
2. Simmer until tender. Transfer the beef to a Dutch oven. Add the bay leaf and a small amount of water. Cover and cook over low heat until the beef becomes tender. Save the flavorful cooking liquid for later.
3. Brown the beef. Heat the vegetable oil in a skillet. Add the cooked beef and brown it on all sides to develop a rich, savory flavor. Remove the beef and set aside.
4. Remove excess oil. Strain the cooking oil and wash and dry the skillet before continuing.
5. Cook the vegetables. Return the strained oil to the skillet. Add the sliced onion and sauté for approximately 5 minutes. Stir in the tomato, green bell pepper, and optional kidney beans. Cook for another 10 minutes.
6. Combine the beef and vegetables. Return the browned beef to the skillet, mixing it with the softened vegetables.
7. Add the rice and liquid. Pour in the reserved beef stock and the remaining water. Stir in the uncooked long-grain rice, making sure everything is evenly distributed.
8. Simmer until the rice is tender. Cover tightly and bring the mixture to a boil over high heat. Reduce to medium heat and continue cooking, stirring once or twice, until the rice is tender and the liquid has been absorbed.
9. Serve warm. Remove the bay leaf, fluff the rice gently, and serve the beef and rice together as a hearty main dish.

Pro Tips & Suggestions

• Choose the right beef. Chuck roast or another cut suitable for stewing works beautifully for slow cooking.
• Save the beef stock. The cooking liquid adds savory depth to the rice as it simmers.
• Adjust the spice level. Use more or less crushed red pepper depending on your preferred heat.
• Try the kidney beans. The optional beans add extra texture and make the meal even heartier.
• Serve with fresh vegetables. Pair with sautéed greens, cabbage, or a crisp cucumber salad for a balanced meal.

About the Creator

JoAnn Eusery Simpson, Executive Chef of Hook’s Catering, contributed this heritage recipe to The Black Family Reunion Cookbook, a collection celebrating African American culinary traditions.

The Black Family Reunion Cookbook | National Council of Negro Women

Where to Find This Recipe

The original Moui Nagden (Rice in Beef Stew) recipe appears in The Black Family Reunion Cookbook: Recipes & Food Memories by the National Council of Negro Women, Inc., published by Simon & Schuster.

The recipe is credited to JoAnn Eusery Simpson, Executive Chef, Hook’s Catering.

This Black Foodie adaptation preserves the original ingredients and cooking method while presenting the instructions in updated language. Pro tips and serving suggestions are additional recommendations from Black Foodie.