Nigerian Beef Stew- aromatic, flavorful and simply delicious.
A crowd -pleaser anytime , any day and any event
Nigerian Beef Stew Recipe – How to Make Authentic Stew for Parties and Jollof Rice
Nigerian cuisine is known for its rich and flavorful dishes, and one staple that always stands out is this tasty Nigerian stew.
This aromatic and spicy Nigerian beef stew is not only a crowd-pleaser but also a perfect accompaniment to Nigeria’s famous Jollof rice.
If you are not a fan of beef or pork , you can make use of chicken or turkey as in our Nigerian Chicken Stew recipe here
In this blog post, I will guide you through the easy steps to make an authentic Nigerian stew that will leave your guests asking for more.
Ingredients for Nigerian Beef Stew
FOR Boiling the beef cut
– 2 kg Beef or Pork cuts
– 1 medium onion bulb(chopped)
– 1 tablespoonful garlic powder
– half a thumb of ginger(minced)
– 1 tablespoonful thyme
– 1 teaspoon dried rosemary(optional)
– 1 tablespoonful curry powder
– 2 tablespoonful maggi or stock cubes(bouilion powder)
– 1 tablespoonful salt
For the tomato puree
– 2kg Fresh Tomatoes
– 5 large bell peppers(tatashe)
– 3 to 5 Habanero Pepper (atarodo)
– 1 medium bulbs Onion
– 4 garlic cloves
– 1 thumb ginger
For frying the Stew
– 300ml Vegetable Oil
– 1 medium bulbs Onions(chopped)
– 3 minced garlic clove
– 1 to 2 bay leaves
– 200g Canned tomato paste( De Rica thick tomato paste(optional)
– meat stock from the boiled chicken in recipe
– 1 teaspoon Thyme/oregano
– 1 teaspoon curry powder
– 1 teaspoon nutmeg powder(optional)
– 1 teaspoon Cameroon pepper(optional)
– 1 tablespoon seasoning powder(to taste) (or seasoning cubes like maggi, knorr etc)
– Salt to taste
How to Make Nigerian Beef Stew
1. In a large pot, add the cleaned beef cut , add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder , salt to taste .
Let the beef cook in its juice for 5 minutes , then add 2 cups of water and cook until tender.
Once the beef is tender, scop out of pot, reserve the beef stock for later use and then until tender and fry/grill the beef at 180ºC, then set aside for later use.
2. Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess liquid. Set aside for later use.
3. In another large pot, heat up the vegetable oil, add some chopped onions, minced garlic and bay leaf, fry until fragrant , then add the tomato paste(de rica) and fry for 5 minutes.
Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it’s tangy or sour taste.
Stir constantly to prevent burning at the bottom.
5. Add the meat stock, a teaspoon oregano/thyme, a teaspoon of curry powder, nutmeg powder, Cameroon pepper (optional) and maggi seasoning powder to taste. Mix and boil for 8 minutes .
6. Then add the grilled or fried beef and simmer for 3 to 5 minutes. And your Nigerian beef stew is ready. Enjoy.
Tip: When the stew cools down a bit, scoop out any excess oil, pour into a bottle and preserve in the fridge. This oil, can be used for Nigerian soups, stew, beans recipes and yam recipes too.
The Nigerian Beef Stew can be served with boiled and fried yams, Boiled rice, plantain recipes and beans recipes. Enjoy!
NIGERIAN STEW RECIPE - How to make Nigerian Stew - authentic beef stew for parties and jollof rice
Nigerian Beef Stew- aromatic, flavorful and simply delicious.
A crowd -pleaser anytime , any day and any event.
Ingredients
- FOR Boiling the beef cut
- – 2 kg Beef or Pork cuts
- – 1 medium onion bulb(chopped)
- – 1 tablespoonful garlic powder
- – half a thumb of ginger(minced)
- – 1 tablespoonful thyme
- – 1 teaspoon dried rosemary(optional)
- – 1 tablespoonful curry powder
- – 2 tablespoonful maggi or stock cubes(bouillion powder)
- – 1 tablespoonful salt
- For the tomato puree
- – 2kg Fresh Tomatoes
- – 5 large bell peppers(tatashe)
- – 3 to 5 Habanero Pepper (atarodo)
- – 1 medium bulbs Onion
- – 4 garlic cloves
- – 1 thumb ginger
- For frying the Stew
- – 300ml Vegetable Oil
- – 1 medium bulbs Onions(chopped)
- – 3 minced garlic clove
- – 1 to 2 bay leaves
- – 200g Canned tomato paste( De Rica thick tomato paste(optional)
- – meat stock from the boiled chicken in recipe
- – 1 teaspoon Thyme/oregano
- – 1 teaspoon curry powder
- – 1 teaspoon nutmeg powder(optional)
- – 1 teaspoon Cameroon pepper(optional)
- – 1 tablespoon seasoning powder(to taste) (or seasoning cubes like maggi, knorr etc)
- – Salt to taste
Instructions
- In a large pot, add the cleaned beef cut , add chopped onions, garlic powder, ginger powder, oregano or thyme, dried rosemary(optional), curry powder, seasoning powder , salt to taste .Let the beef cook in its juice for 5 minutes , then add 2 cups of water and cook until tender. Once the beef is tender, scop out of pot, reserve the beef stock for later use and then until tender and fry/grill the beef at 180ºC, then set aside for later use
- . Blend the tomatoes, peppers, onions, garlic and ginger ; pour into a pot, put on heat to reduce excess liquid. Set aside for later use.
- In another large pot, heat up the vegetable oil, add some chopped onions, minced garlic and bay leaf, fry until fragrant , then add the tomato paste(de rica) and fry for 5 minutes.
- Pour in the boiled down tomato-pepper mix and fry for about 25 minutes or until the tomato loses it’s tangy or sour taste.Stir constantly to prevent burning at the bottom.
- Add the meat stock, a teaspoon oregano/thyme, a teaspoon of curry powder, nutmeg powder, Cameroon pepper (optional) and maggi seasoning powder to taste. Mix and boil for 8 minutes .
- Then add the grilled or fried beef and simmer for 3 to 5 minutes. And your Nigerian beef stew is ready. Enjoy.
Notes
When the stew cools down a bit, scoop out any excess oil, pour into a bottle and preserve in the fridge. This oil, can be used for Nigerian soups, stew, beans recipes and yam recipes too.
