Nigerian Beef Stew
Aromatic and rich, Nigerian Beef Stew transports you to West Africa with its bold flavors, featuring tender beef simmered in a zesty blend of tomatoes, peppers, and spices.
Ingredients
Main Ingredients
- 1 kg beef Choose cuts like chuck or brisket for tenderness.
- 3 red bell peppers red bell peppers Fresh ingredients add brightness.
- 400 g canned chopped tomatoes
- 3 scotch bonnets scotch bonnets Adjust quantity for desired spiciness.
- 1 medium onion Chopped.
- 1 cup vegetable oil For frying.
Seasonings
- 3 tsp chicken bouillon powder Use according to preference.
- 1 tsp salt To taste.
- ½ tsp curry powder Optional.
- ½ tsp thyme Optional.
- 1 tsp oregano Optional.
Instructions
Preparation
- Boil beef with 2 tsp bouillon powder, ½ tsp salt, and chopped onion for about 20 minutes or until tender.
- Remove the beef from the stock, sieve the stock to get rid of scum, and reserve it for later.
Frying the Beef
- Heat vegetable oil in a saucepan until hot and fry the beef until it achieves a golden brown color.
Making the Stew
- In the same oil, add the blended pepper mix and cook for 10 minutes.
- Adjust the thickness of the stew using the reserved stock or water as needed.
- Return the fried beef to the stew and combine.
- Simmer until oil floats on top, about 10-15 minutes.
Serving
- Serve warm with rice, yams, plantains, or bread.
Notes
Store leftover stew in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Leftovers often taste better as the flavors meld over time.