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Nigerian Beef Stew

Nigerian Beef Stew
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This Nigerian Beef Stew is a rich, hearty, and deeply flavorful dish featuring tender beef chunks simmered in a vibrant, spicy tomato base. Perfect for family dinners or special occasions, it combines traditional Nigerian spices and heat from Scotch bonnet peppers, delivering an authentic and comforting experience. Serve it with rice, yams, plantains, or bread for a versatile and satisfying meal.

Ingredients

Scale

Meat and Seasoning

  • 2 lbs beef chunks (well-marbled for tenderness)
  • Salt, to taste
  • 2 bouillon cubes or powder
  • 1 tsp dried thyme
  • 1 tsp curry powder

Vegetables and Base

  • 4 large fresh tomatoes or 1 (28 oz) can of whole peeled tomatoes
  • 2 red bell peppers, chopped
  • 2–3 Scotch bonnet peppers (adjust to desired heat)
  • 1 large onion, chopped
  • 3 cloves garlic
  • 1 inch fresh ginger piece
  • 2 tbsp tomato paste

Oils and Liquids

  • 1/4 cup vegetable oil or palm oil (palm oil for traditional flavor)
  • 2–3 cups water or beef stock (enough to partially cover meat)

Instructions

  1. Prepare and Season the Beef: Wash and cut beef into bite-sized cubes. Season with salt, bouillon powder, thyme, and curry powder. Marinate for at least 30 minutes if possible to enhance flavor absorption.
  2. Sear the Beef: Heat oil in a large pot over medium-high heat. Brown the beef pieces on all sides to lock in juices and develop caramelized flavor. Remove beef and set aside.
  3. Blend the Pepper Mixture: In a blender, combine tomatoes, red bell peppers, Scotch bonnet peppers, onions, garlic, and ginger. Blend to a smooth consistency, forming the vibrant stew base.
  4. Cook the Pepper Base: In the same pot, add more oil if needed and pour in the blended pepper mixture. Stir in tomato paste and cook over medium heat until the mixture reduces and thickens, eliminating raw tomato taste and intensifying flavor.
  5. Combine and Simmer: Return seared beef to the pot with the pepper base. Add water or beef stock to partially cover the meat. Cover pot, reduce heat to low, and simmer gently for at least one hour or until beef is tender and stew thickens richly.
  6. Final Taste Adjustment: Taste and adjust seasoning with salt or bouillon if needed. If too thick, add a little more water or stock; if too thin, simmer uncovered for a few more minutes to reduce.

Notes

  • Brown the beef properly to develop complex flavors; don’t rush this step.
  • Use fresh tomatoes and peppers for a more vibrant natural taste.
  • Cook the stew low and slow to ensure tender meat and well-blended flavors.
  • Adjust the number of Scotch bonnet peppers carefully to balance heat and sweetness.
  • Let the stew rest off heat before serving to allow flavors to marry.
  • Optional: Add vegetables like carrots or green beans for extra texture and nutrition.
  • For a lighter stew, substitute beef with turkey or chicken.
  • You can use vegetable oil instead of palm oil for a milder flavor.
  • Slow cooker method: After searing beef and blending pepper base, combine all in slow cooker and cook on low for 6-8 hours.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
  • Reheat gently on stovetop, adding water or stock if needed.

Nutrition

Keywords: Nigerian beef stew, African stew recipe, spicy beef stew, tomato beef stew, traditional Nigerian cuisine, gluten-free stew

Find it online: https://homemademealz.com/nigerian-beef-stew/