Description
This Nigerian Beef Stew is a bold, spicy, and deeply savory dish made with tender chunks of beef simmered in a thick tomato and pepper sauce. Perfect over rice or plantains, it’s a classic comfort food in West African cuisine that’s rich in flavor and easy to prepare in large batches.
Ingredients
2 lbs beef (stew cuts or bone-in)
4 large tomatoes (fresh or canned)
2 red bell peppers
1–2 scotch bonnet peppers
2 large onions
4 cloves garlic
1 thumb-sized piece of ginger
1/2 cup vegetable oil
1 teaspoon thyme
1 teaspoon curry powder
2 bouillon cubes (Maggi or Knorr)
1 teaspoon salt (adjust to taste)
Instructions
1. Marinate the beef with salt, bouillon, garlic, and thyme. Let sit for 30 minutes, then boil until tender. Reserve the beef stock.
2. In a blender, combine tomatoes, bell peppers, scotch bonnet, half an onion, and garlic. Blend until smooth.
3. Heat oil in a pot, brown the cooked beef, and set aside.
4. In the same pot, sauté chopped onions until soft. Pour in the blended mix and cook for 20–25 minutes, stirring occasionally.
5. Add curry powder, thyme, bouillon, and salt. Stir, then add reserved stock and browned beef. Simmer for 10–15 minutes.
6. Taste and adjust seasoning. The stew should be thick with oil rising to the top. Serve hot.
Notes
For extra flavor, use bone-in beef or short ribs.
Be sure to let the pepper mix cook down fully before adding the beef—this ensures rich flavor and thick consistency.
Scotch bonnet is hot! Adjust quantity or remove seeds to control heat level.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Nigerian
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Keywords: beef stew, Nigerian food, tomato stew, spicy stew