Nigerian Beef Stew

Amy Massey
by Amy Massey
4 Servings
1 hr 10 min

This is a fantastic dish to add to your repertoire if you want to liven up the dinner table and introduce a cuisine that receives less publicity than it should! Nigerian cooking is a real labour of love. This dish doesn't feel particularly laborious to make, but it has multiple steps to build layers and layers of flavour and uses the freshest of ingredients. This is also a great dish to make ahead of time and freeze if you're a fan of batch cooking!

Hearty, home cooked Nigerian beef stew is served with rice and fried plantain.

First, a tomato puree is made with added peppers, chilli and garlic.

The freshness of all of the ingredients is what really livens up the puree!

Then the beef is cooked in a medley of aromatic spices, to ensure the meat really takes on the flavours.

Everything is combined on one pot, as proper home style cooking should be, and cooked down to produce a delicious hearty beef stew.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 5 tomatoes, chopped and divided
  • 2 red bell peppers, deseeded and chopped
  • 1/2 red onion, chopped
  • 1/2 red onion, sliced
  • 2 scotch bonnet/habanero peppers, deseeded and finely chopped
  • 6 cloves garlic, peeled
  • 340g/12oz tomato paste
  • 1 tbsp salt
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground black pepper
  • 1/2 cup water
  • 1 cup vegetable oil
  • 1 1/2 stewing steak, cut into cubes
  • 1 tsp fresh rosemary
  • 1 tsp ground paprika
  • 1 tsp curry powder
  • 2 beef stock cubes
  • 1 bay leaf
  • 3 spring onions, sliced
  • Small bunch flat leaf parsley, roughly chopped

Place 4 of your tomatoes, the red bell peppers, the chopped red onion, scotch bonnets, tomato paste, garlic cloves, 1 tbsp salt and 1 tsp pepper and the 1/2 cup of water into a blender and blend until it becomes a smooth puree.
Heat your oil in a large, heavy based pot over a medium heat until hot, then add your remaining tomato, sliced red onion and remaining salt and pepper and dry for 2 minutes until fragrant.
Add your beef to the pot along with the rosemary, paprika, curry powder and beef stock cubes. Fry for around 10 minutes, until the beef is thoroughly cooked through.
Add the blended tomato mixture and bay leaf.
Bring it to a boil over a high heat, then reduce to very low and cover and simmer for 30 minutes, or until the stew has thickened.
Remove from the heat and leave to thicken further with the lid off for 10 minutes.
Remove the bay leaf and serve, garnished with the sliced spring onions and fresh parsley.
  • This dish is great served with rice and fried plantain!