nigerian beef stew (african stew)
Today’s recipe is one of Nigeria’s classic dishes, one of the tomato stew recipes that must be in every Nigerian household. Beef stew is made with tomatoes, red bell pepper, scotch bonnet (ata-rodo), onions and of course beef. In Nigeria, we use soup and stew interchangeably so excuse me if I get carried away.
Nigerian Beef Stew (African Stew)
Beef stew is a versatile tomato stew popularly eaten in Nigeria. This stew is not peculiar to Nigerians alone, it is popular in other parts of Africa as well. This is one stew recipe you want to add to your recipe tin. A versatile tomato stew that can be eaten with anything and everything
Servings: 8
Equipment
- saucepan
Ingredients
- 3 red bell peppers
- 400 g canned chopped tomatoes
- 1 medium onion
- 3 scotch Bonnet
- 3 tsp chicken bouillon powder use according to preference
- 1 tsp salt
- 1 tsp oregano optional
- 1 kg beef
- 1 cup veg oil
- ½ tsp curry optional
- ½ tsp thyme optional
Instructions
- Boil beef with 2tsp bouillon powder, ½ tsp salt and chopped onion, oregano and boil till tender. This should take between 20 minutes or longer depending on the cut of meat used. Tougher meat would take longer to cook. Take the beef out of the stock, sieve the stock to get rid of scum and reserve for later
- Place a saucepan on medium heat, add vegetable oil and heat till hot, carefully drop the meat into the hot oil and fry until golden brown. You may choose to grill the meat for healthier option
- Place the fried beef on a kitchen towel and move on to cooking the stew
- To the hot oil, carefully add the pepper mix, stir to combine, cover the pan with a lid and cook for 10 minutes. Stir to combine, if the stew is becoming thick, add beef stock or water to avoid burning. (Remember this is fried stew so you only need to add little water/stock at a time if using at all)
- Add curry and thyme or any other spices you choose to add and stir to combine.
- Add bouillon powder or salt (you can use the combination of both but be careful, so you don’t overdo it. Remember you have added salt and bouillon to boil the beef. Also, if you have added the beef stock to the stew, you might not need to add salt or bouillon powder)Return the fried beef to the stew, stir until well combined and continue to simmer for another 10 to 15 minutes or until oil floats on top of the stew.Turn off the heat and serve stew warm with side of choice
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