Nigerian Beef Stew (tomato based stew)

how to cook Nigerian Beef Stew, Nigerian Beef Stew
Nigerian Beef  Stew

Nigerian Beef  Stew is similar to the chicken stew,but in this recipe,beef is used instead of Chicken. This tasty savory stew is often served over boiled rice, boiled and fried plantains, yams, potatoes and boiled beans. 
    Nigerian Beef Stew  can also be used for preparing jollof Rice ,Rice & beans and Coconut Rice. All you need to do is take out the beef from the stew and you have a plain delicious stew for jollof rice, coconut rice and other recipes that calls for red stew.

Ingredients for Nigerian Beef  Stew 
– 1.5kg Fresh Tomatoes or tinned tomato puree(the watery type)
– 100g Canned tomato paste(the smallest De Rica brand thick tomato paste(optional)
– 1 litre Vegetable Oil(read recipe to see how to re-use the oil)
– 500g beef (or a mixture of assorted beef,such as cow skin (ponmo) or tripe(shaki)
– 2 OR 3 medium bulbs Onions
– 5 Habanero Pepper (atarodo)
– 2  stock cubes
– Thyme and curry (1 tablespoon each)
– Salt to taste

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Cooking directions for Nigerian Beef  Stew 

* First, Wash and cut the meat into bite-able sizes.Place in a pot and add water, thyme, curry ,1 stock cube and salt to taste.Cook the meat until done and fry/grill, then set aside and reserve the beef stock.

* Open up the Canned tomato paste, scoop out the content into a bowl and dilute with a little water and Set aside.

* Next, grind the tomatoes, peppers and onions. If you are making use of only the thick tomato paste, simply dilute it in a little water and set aside.

* Now, Pour the ground tomato mix into a pot and leave to boil until the consistency is thicker and the excess water is dried up.

* Heat up the vegetable oil, add some onions(if you like). Add the dried up tomatoes and the diluted tomato puree and fry for about 25 minutes or until the tomato looses it’s sour taste. Stir continuously to prevent burning at the bottom.

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*Add the beef stock and cook for 10 minutes.

*Next, add the fried beef, stock cube and salt to taste. Cover and leave to simmer for 5 minutes.

You’ll notice at this stage that the oil has risen to the top of the stew

 Now the Nigerian Beef Stew is ready.Enjoy.

NB : Scoop out the excess oil and preserve in the fridge to reuse again for Nigerian soups, stew potatoes and yam recipes.

The Nigerian Beef Stew is used in the same way as  the Chicken stew; for eating boiled and fried yams, Boiled rice, plantain recipes and beans recipes. Enjoy!

Other Related Recipes

* Bitter leaf Soup (Ofe Onugbu) 
* Nigerian Mixed Vegetable Sauce
* Nigerian Beef Stew
* Banga Soup : Urhobo Isoko Banga Soup Recipe
* Nigerian Chicken Stew
* How to Cook Okazi Soup (Ukazi Soup)
* Obe Ata Dindin : Nigerian Fried Pepper Stew
* How to Cook Edikang Ikong Soup 
* Nigerian Tomato Stew(Vegan Stew)
* How to Cook Afang Soup
* Nigerian Pepper Soup
* Nigerian Ogbono Soup :How to Cook Ogbono  Soup
* Nigerian Fish Stew (Obe Eja Tutu) 
* How to Cook Nigerian Egusi Soup(Ofe Egusi/Obe Efo Elegusi)

By Nky Lily Lete


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  1. Anonymous
    September 1, 2017 / 2:38 pm

    Enter your comment…great

  2. shederic ehiabhi
    February 25, 2016 / 4:54 pm

    Pls nky can u over fry as well?. Becos most times i find out i lose natural taste of the stew while frying for long in order to get rid of the sour taste.

  3. shederic ehiabhi
    February 25, 2016 / 4:52 pm

    Pls nky can u over fry as well?. Becos most times i find out i lose natural taste of the stew while frying for long in order to get rid of the sour taste.

  4. Cyn
    February 24, 2016 / 5:16 pm

    Is there any videos of you cooking with the oil that was scooped out & preserved? I would like to know what kind of soups I can make with the excess oil 🙂

  5. Babangida Abbas
    September 20, 2015 / 3:23 pm


    • Nky Lily Lete
      October 3, 2015 / 11:02 pm

      thanks 🙂

  6. Anonymous
    September 2, 2015 / 3:23 pm

    Hello Nky. Please how does one eradicate the sourness in a tomato stew?

    • Nky Lily Lete
      October 3, 2015 / 10:59 pm

      I always fry it until the sour taste goes away 🙂

  7. komommo omini
    December 19, 2014 / 10:56 pm


    • Nky Lily Lete
      October 3, 2015 / 11:06 pm

      you're welcome 🙂

  8. ifeoma
    October 20, 2014 / 2:19 pm

    Hello Nky, tnx 4 ur directives so far. My 1st prob is same as Ada's bt i'll try out wot u said. And d 2nd is dat somtyms i dnt lyk d taste of my stew nd i go ahead using various ingredients afta anoda, yet i dnt get wot i want. Pls, r dia oda ingredients nided in making stew apart 4rm d 1s listed above?-Ifeoma.

    • Nky Lily Lete
      October 23, 2014 / 9:47 am

      Hi Ify, too much spices doesnt make a great stew. All you need are the basic Ingredients here. Just try out my stew recipe as it is on this page, follow it step by step and if you still get the same taste, then maybe you need to try out other stew recipes on the website. Sometimes, our taste bud gets tired of the same thing.Here are others to try Ofada Stew recipe recipe  Obe ata Stew recipe 

  9. Anonymous
    August 31, 2014 / 2:54 pm

    Wish me luck… I'm about to start. I usually don't cook my stews with plenty oil but I'm willing to try since I know I can scoop out the excess. Will Keep you posted… thank youuuuuu

    • Nky Lily Lete
      September 4, 2014 / 3:04 pm

      You're welcome, I'll be expecting your feedback 🙂

  10. ada
    July 22, 2014 / 11:08 am

    I have issues with my stew taste, no matter how long I fry my tomatoes, it still has the sour taste. I really don't know what else to do. I need ur help on how to turn it around because my husband complains about my stew having same taste.

    • Nky Lily Lete
      August 5, 2014 / 4:16 pm

      Hi Ada, you have to fry with sufficient oil and let it fry until the oil rises to the top of the tomatoes. The taste will change, you have to be patient and fry it for up to 25 minutes or more until you notice the change in taste. I'll advice you to try our Obe ata stew or ofada stew for a change, sometimes a change from the usual is always good.

    • Debbie
      March 23, 2017 / 10:25 pm

      Ada's travail was just like mine up until 25 minutes ago. Nky, I followed this recipe back to back and bumper to bumper, chai. Because I cook in big quantity, it took me an hour and 25 minutes to get my stew properly fried and I tell you that's the point where I used to miss it, after which I would then salvage the mess with spices and seasoning cubes. Then the stew will be tasting like prison food. This time I spiced my meat well as you advised above (Hubby said its the sweetest meat ever, any man who doesn't come to beg for meat while Wifey cooks? Lol) and the stock was amazing. Just can't thank you enough. Your page is now my final busstop. Great tasting recipes presented in such a comprehensive way. Thank you so much. Your food anointing even fell on my Banga soup and Hubby over ate plus licked his plate like a hungry lad. You need to see how happy I am right now. Everything I made this evening (Banga, Egusi and Stew, each about 6litres) was a hit back to back ? Sorry for the epistle but thank you plenty

      • December 7, 2018 / 7:59 am

        Hi Debbie, I can’t believe that i am just seeing your comment now,
        Epistle ke! I love the long gist my dear and I am so glad that you made your family happy with this recipe.
        Thank you so much for your lovely feedback, it made my day 🙂

  11. Anonymous
    June 28, 2014 / 2:19 am

    For busy students is there a shortcut recipe to get the same stew taste starting with jarred spaghetti sauce? The frying of tomatoes takes so long.

    • Nky Lily Lete
      June 30, 2014 / 9:33 am

      Yes , you can pour it into a pot with a little oil, add the spaghetti sauce, fry a bit and add beef stock. Cook until the oil rises to the top of the stew.

  12. concience
    May 17, 2014 / 11:49 am

    Ur d best n pls how do u send ur recipes to my box daily pls?

    • Nky Lily Lete
      May 21, 2014 / 10:10 pm

      Subscribe below dearie and you'll get recipes in your email box 🙂

  13. Anonymous
    May 3, 2014 / 1:03 pm

    hi. i have both the tomato puree/paste and the tinned (diced tomato). do i still need to use fresh tomatoes and what is the procedure if im not using the fresh tomatoes?

    • Nky Lily Lete
      May 4, 2014 / 6:56 pm

      No dear, you don't need the fresh tomatoes if you have the tinned diced ones, you can blend the diced tomatoes into a smooth paste just like I did with the fresh tomatoes in the recipe above.

  14. Anonymous
    April 8, 2014 / 8:21 pm

    Thanks so much.Really found this helpful

    • Nky Lily Lete
      April 11, 2014 / 3:43 pm

      You're welcome dear 🙂

  15. HB
    April 2, 2014 / 1:51 am

    How long does it take for the beef to cook once it's in the pot with water and seasoning?

    • Nky Lily Lete
      April 5, 2014 / 10:47 pm

      About 35 mins , more or less.

  16. HB
    April 2, 2014 / 12:17 am

    Hi,How much water do you put in the pot?

    • Nky Lily Lete
      April 5, 2014 / 10:32 pm

      Just about a cup. You can add more if it dries up as the meat cooks.

  17. Anonymous
    January 12, 2014 / 2:10 pm

    Thanks for dis info, I really am educated so far.

    • Nky Lily Lete
      January 13, 2014 / 1:47 pm

      You're welcome 🙂

      • Anonymous
        July 18, 2019 / 6:36 am

        Thanx ???

          • April 27, 2020 / 11:56 am

            Plz my stew has a sharp taste of tin tomato and I don’t like it…… Wat can I do

          • May 6, 2020 / 11:46 am

            Hi joy, if you must make use of tin tomatoes
            you have to fry it for a longer period
            making sure it doesn’t burn. Another method is to
            use less tin tomatoes and more fresh tomatoes, this will help
            to neutralize the taste.