Nigerian Beef Stew is a rich, flavorful dish made with tender beef, tomatoes, and a mix of spices. It’s perfect for serving over rice or with some warm bread!
This stew is a crowd-pleaser in my home! The aroma fills the kitchen, and I always make extra so I can enjoy it the next day. Trust me, you’ll want to keep a spoon handy! 😋
Key Ingredients & Substitutions
Beef: Chuck or stewing beef works best because it’s flavorful and becomes tender with slow cooking. If you’re looking for a leaner option, try sirloin, but remember it may cook faster, so adjust your time accordingly.
Red bell peppers: They add sweetness and richness to the stew. If you’re out, you can use any other sweet pepper, like yellow or orange, or even a mix of bell and chili peppers for added heat.
Scotch bonnet peppers: These bring a unique flavor and heat level. For milder heat, you could substitute with jalapeños or leave them out entirely if you prefer no spice.
Tomatoes: Fresh tomatoes contribute to the stew’s base. Canned tomatoes are a great alternative if fresh ones aren’t available; just use about 2 cans of diced tomatoes instead.
Vegetable oil: Any neutral oil will work here, but I like using canola or sunflower oil. If you’re looking for a healthier option, you can use olive oil, though it may change the flavor slightly.
How Do I Get the Beef to Be Tender and Flavorful?
Getting tender beef in your stew is key. First, seasoning the beef before cooking is important. Use salt, pepper, and thyme to infuse flavor right from the start. Browning the beef well in oil adds depth and a nice crust.
- Cook the beef on medium heat to brown it properly—this may take about 5-7 minutes per side.
- Ensure you add enough liquid (broth or water) to cover the meat while cooking; this helps it become tender as it simmers.
- Slow cooking is also crucial! Let it simmer for at least 1 to 1.5 hours for the meat to break down and soften.
By following these tips, you’re guaranteed to end up with a yummy, tender beef stew that everyone will love! Enjoy your cooking adventure!
How to Make Delicious Nigerian Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef (chuck or stewing beef), cut into chunks
- 1 large onion, chopped (half for cooking beef, half for blending)
- 4 large red bell peppers (preferably red bell and/or fresh red chili peppers), roughly chopped
- 4 large ripe tomatoes, chopped
- 3 tablespoons tomato paste
- 4 cloves garlic
- 1 thumb-sized piece of ginger, peeled and chopped
- 2-3 scotch bonnet peppers (adjust to heat preference)
- 1 teaspoon thyme (dried or fresh)
- 2 bay leaves
- 1 teaspoon curry powder (optional)
- 2 teaspoons smoked paprika or sweet paprika
- Salt to taste
- Black pepper to taste
- 1/4 cup vegetable oil (or any neutral oil)
- 2 cups beef broth or water
- Fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 2 hours total cooking time. You’ll spend about 1 to 1.5 hours simmering the beef for tenderness and another 15-20 minutes to combine everything and let the flavors blend. Take your time to enjoy the process!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by rinsing the beef chunks under cold water. Season them with salt, black pepper, thyme, and optional curry powder. In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Add half of the chopped onions and sauté until translucent, which takes about 3-5 minutes.
2. Brown the Beef:
Now, add the beef chunks to the pot. Sear the meat on all sides until browned, which should take about 5-7 minutes. Once browned, add the bay leaves and enough beef broth or water to cover the meat. Bring it to a boil, then reduce the heat to low and let it simmer for about 1 to 1.5 hours. Check occasionally and add more water as needed to keep everything moist and delicious.
3. Make the Pepper-Tomato Blend:
While the beef is cooking, grab a blender and combine the remaining onions, red bell peppers, tomatoes, scotch bonnet peppers, garlic, ginger, and tomato paste. Blend until you have a smooth mixture.
4. Cook the Stew Base:
In another large pot, heat the remaining 2 tablespoons of oil over medium heat. Pour in your blended pepper mixture and cook it for about 10-15 minutes. Stir it frequently as it cooks, allowing it to thicken and the oil to separate from the sauce.
5. Combine Beef and Stew Base:
Add the cooked beef along with its broth into the thickened pepper-tomato sauce. Gently stir to combine everything and let it simmer together for another 15-20 minutes. Taste and adjust the salt and pepper if needed.
6. Serve:
Your delicious Nigerian beef stew is ready! Garnish with fresh parsley or cilantro, if you’d like, and serve it hot over a bed of steamed white rice, with fried plantains, or some fresh bread. Enjoy every bite!
Final Thoughts:
This stew is a favorite in many Nigerian homes for its rich flavors and comforting warmth. It’s perfect for sharing with family or friends. Enjoy your cooking and the smiles it brings at the dinner table!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While chuck or stewing beef is ideal for its tenderness after slow cooking, you can also use brisket or even beef shank. Just make sure to adjust cooking times, as some cuts may take longer to become tender.
What if I Don’t Have Scotch Bonnet Peppers?
No worries! While scotch bonnet peppers add a unique heat and flavor, you can substitute them with jalapeños for a milder option. If you’re looking for a similar heat level, try habanero peppers, but use caution as they can be quite fiery!
Can I Make This Stew Ahead of Time?
Yes, this stew actually tastes even better the next day as the flavors develop! You can prepare it a day ahead and store it in the fridge for up to 3 days. Just reheat on the stove or in the microwave before serving.
How Should I Store Leftovers?
Store any leftover stew in an airtight container in the refrigerator. It should stay fresh for up to 3 days. You can also freeze it for longer storage—just let it cool completely before transferring it to freezer-safe containers or bags. It can last for up to 3 months in the freezer!
