Description
Rich Nigerian Beef Stew is a flavorful and comforting West African classic. Tender beef is simmered in a vibrant, spicy tomato and pepper sauce, perfect served over rice or with plantains.
Ingredients
Scale
- 2 lbs beef (bone-in or boneless chunks)
- 2 seasoning cubes (Maggi or Knorr)
- Salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- ½ teaspoon black pepper
- 4 medium Roma tomatoes
- 2 red bell peppers
- 1–2 Scotch bonnet peppers (adjust to taste)
- 1 large red onion
- 3 cloves garlic
- 1-inch piece of fresh ginger
- ½ cup vegetable oil or palm oil
- 1 small onion (sliced)
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 bay leaf (optional)
Instructions
- Rinse and cut beef into chunks. Season with salt, seasoning cubes, garlic powder, ginger powder, and black pepper. Mix thoroughly and let it marinate for at least 30 minutes. Add a little water and boil on medium heat until the beef is tender and the stock is rich. Set beef and stock aside.
- In a blender, combine the tomatoes, red bell peppers, Scotch bonnet(s), large red onion, garlic, and ginger. Blend until smooth and set aside. Optional: pour the mixture into a saucepan and simmer for 10–15 minutes to reduce moisture and acidity.
- In a large heavy-bottomed pot, heat vegetable oil over medium heat. Fry the cooked beef in batches until browned on all sides. Remove and set aside.
- In the same oil (add more if needed), sauté sliced onions until fragrant. Stir in tomato paste and fry for 3–5 minutes.
- Pour in the blended pepper mix and fry on medium-low heat for 15–20 minutes, stirring frequently until the oil begins to separate from the sauce and the raw tomato smell disappears.
- Return the browned beef to the pot, along with some or all of the reserved beef stock. Add thyme, curry powder, bay leaf (if using), and adjust seasoning with more salt and seasoning cubes if needed.
- Stir well, cover, and let simmer on low heat for 20–30 minutes to allow flavors to marry and the beef to soak up the sauce.
- Stir occasionally, taste, and adjust seasoning. Skim off excess oil if necessary. Garnish with fresh chopped parsley or green onions if desired.
Notes
- This Nigerian beef stew tastes even better the next day.
- Using bone-in beef cuts like shank or brisket will add richness to the stew.
- Adjust stew consistency by adding stock or water if too thick, or simmer uncovered if too thin.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg