One of the most widely used local delicacies we have is the Nigerian Beef Stew. The basic recipe is the same. The only difference is the preparation of the protein.
We have beef, chicken, fish, and goat meat stew. Each of these sources of protein must be prepared uniquely before you can use it in the stew. But we’re going to focus on making beef stew.
This stew can be eaten with different delicacies, but the most used is white rice.
If you’re as excited as I am, let’s hop in.
Ingredients used to make Nigerian Beef Stew
What are the ingredients are needed for 6 servings?
- 2 red bell peppers
- 6 plum, chopped tomatoes
- 1 chopped red onion
- 1 sliced red onion
- 2 ½ chopped habanero peppers
- 340 g of tomato paste
- 6 garlic cloves
- 1 tablespoon of salt
- 1 ½ teaspoon of salt
- 240 mL (1 cup) of water
- 2 divided teaspoons of black pepper
- Vegetable oil (240 mL or 1 cup)
- 2 cubes of beef bullion
- 2 lb. of flank beef, chopped in bits
- Fresh rosemary (1 teaspoon)
- Fresh paprika (1 teaspoon)
- Curry powder (1 teaspoon)
- Thyme (1 teaspoon)
- Bay leaf (1)
- Cooked white rice, for serving
- Fried Plantain (optional)
- Scallion for serving (optional)
Nigerian Beef Stew Preparation
- Add the chopped beef, paprika, curry powder, thyme, bouillon cubes, ½ teaspoon of salt in a small pot, and 1/2 cup of water into a small pot. Boil it until cooked.
Note: I am assuming that you’re making this with white rice. If you’re aren’t, the process remains the same.
- Combine the red bell peppers, 4 plum tomatoes, habanero peppers, chopped red onions, garlic, the tablespoon of salt, teaspoon of pepper, and water in a blender or food processor. Make sure the puree is smooth.
- Place the vegetable oil in a medium-sized pot over medium heat.
- Add the sliced onion and allow to fry a bit. When it’s almost turning brown, add the tomato paste and allow to fry for about 3 to 5 minutes, depending on the heat.
- Then add the remaining tomatoes, salt, and pepper. Sauté it till it’s fragrant and to prevent it from burning
- Add the beef and beef stock to the mixture and boil properly for about 10 to 15 minutes.
- Thereafter, pour in the blended pepper and tomato mixture, and add bay leaf. Allow it to boil over high heat.
- Now, reduce the heat, cover the pot, and allow it to simmer for 10 minutes.
- Remove the bay leaf. It’s not edible. It’s simply used for flavouring.
- Bring down the stew and leave it for 5 minutes.
- Serve with cooked rice and fried plantain. Garnish with scallions if you want.
If you enjoyed this article, learn how to make fried rice as well.