Nigerian Beef Stew is a rich and hearty dish that’s full of flavor. It’s made with tender beef, tomatoes, and spices that bring warmth to every bite. Perfect for rice or bread!
If you’re like me, you’ll enjoy the aroma that fills your kitchen while it’s cooking. Plus, it’s great for meal prep—leftovers just get better the next day! 😋
Key Ingredients & Substitutions
Beef: Use stew meat, which typically comes from tougher cuts like chuck. They become tender when cooked slowly. If you’re looking to reduce fat, lean cuts like sirloin also work, but may require shorter cooking times.
Tomatoes: Fresh tomatoes are key for flavor, but if they’re unavailable, canned tomatoes can be a good substitute. Just use about 2 cups of canned tomatoes instead of fresh.
Peppers: Scotch bonnet peppers give the dish its signature heat. If you prefer milder stews, you can use jalapeños or even omit them entirely. Red bell peppers also add sweetness to balance the spice.
Oil: Palm oil is traditional and gives a unique flavor. If you can’t find it, vegetable oil works fine. Just be cautious not to overpower the dish with flavored oils.
How Can I Achieve the Perfect Stew Base?
The stew base is crucial for flavor. Start by cooking the onions until soft; this releases their sweetness. Make sure to fry the tomato paste to reduce its raw taste before adding your blended mixture.
- Heat the oil, add sliced onions, and sauté until translucent.
- Stir in tomato paste, cooking for about 3-5 minutes for depth.
- Add the blended mixture gradually, and cook on medium heat, allowing oil to separate from the sauce (this shows it’s well-cooked).
If you find your sauce too watery, cooking it a bit longer will help it thicken. Consistency is key! Enjoy creating a flavorful base that brings your stew to life.
How to Make Nigerian Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into chunks
- 3 large tomatoes, chopped
- 2 red bell peppers, chopped
- 1 large onion, chopped (half for blending, half sliced)
- 2-3 scotch bonnet peppers (adjust to heat preference)
- 3 tablespoons tomato paste
- 3-4 cloves garlic
- 1 inch piece ginger
- 1 teaspoon thyme
- 2-3 bay leaves
- 2 teaspoons curry powder
- 2 teaspoons paprika
- 1 teaspoon white or black pepper
- Salt to taste
- ½ cup vegetable or palm oil
- 2 cups beef broth or water
- Fresh parsley or cilantro for garnish (optional)
Time Needed:
This recipe takes about 15 minutes to prepare, plus 1 to 1.5 hours to cook the beef until tender. After combining everything, you’ll need an additional 15-20 minutes for simmering. Overall, expect about 2 hours for a delicious meal!
Step-by-Step Instructions:
1. Prepare the Beef:
In a pot, season the beef chunks with salt, thyme, curry powder, and black or white pepper. Pour in enough water or beef broth to cover the meat and add the bay leaves. Bring it to a boil, then reduce the heat and let it simmer for about 1 to 1.5 hours, or until the beef is tender. Once done, set the cooked beef and broth aside.
2. Make the Stew Base:
While the beef is cooking, blend the tomatoes, red bell peppers, half of the chopped onion, scotch bonnet peppers, garlic, and ginger in a blender until smooth. This mixture will create the flavorful base of your stew.
3. Cook the Stew Base:
Heat the vegetable or palm oil in a large skillet or pot over medium heat. Add the sliced onions and cook until they become translucent, about 5 minutes. Stir in the tomato paste and fry it for a few minutes to eliminate the raw taste. Then, carefully pour in the blended tomato mixture. Cook this over medium heat, stirring occasionally, until the sauce thickens and oil begins to separate (around 20-30 minutes).
4. Combine and Simmer:
Add the cooked beef pieces along with about 1 to 1.5 cups of the reserved broth to the stew sauce. Stir everything together and let it simmer on low heat for another 15-20 minutes. This allows the flavors to meld together beautifully and the sauce to thicken further. Don’t forget to taste and adjust seasoning with salt and more pepper if needed!
5. Serve:
When ready, garnish your Nigerian Beef Stew with freshly chopped parsley or cilantro, if desired. Serve it hot over white rice, with fried plantains, or alongside your favorite side dish!
Enjoy this rich and flavorful Nigerian Beef Stew that’s perfect for any hearty meal. Happy cooking!
Can I Use a Different Type of Meat?
Absolutely! While beef is traditional for this stew, you can use lamb, chicken, or even goat as alternatives. Just adjust the cooking time accordingly, as different meats may tenderize at different rates.
How Can I Make It Spicier or Milder?
If you’d like more heat, add more scotch bonnet peppers, or try including some cayenne pepper. For a milder version, you can substitute the scotch bonnet with sweet bell peppers or use fewer peppers overall.
Can I Prepare This Stew in Advance?
Yes! This stew tastes even better the next day as the flavors develop. You can prepare it a day in advance and store it in the refrigerator. Just reheat gently on the stove before serving.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating.