Description

This Viral Nigerian Beef Stew is a rich, flavorful dish made with tender beef chunks simmered in a vibrant blend of blended red bell peppers, scotch bonnet peppers, and tomatoes. With a careful balance of spices and a deep, fried pepper sauce, this stew is a beloved comfort food in Nigerian cuisine and perfect for serving over rice, yams, or plantains.

Ingredients

Units Scale

Beef and Seasoning

1 kg beef (chuck or stewing beef), cut into chunks
1 tsp salt
3 tsp chicken bouillon powder
1 medium onion, chopped (for boiling beef)

Stew Base

3 red bell peppers, deseeded
3 scotch bonnet peppers (adjust to taste)
1 medium onion
400 g canned tomatoes

Cooking

1 cup vegetable oil
1/2 tsp curry powder (optional)
1 tsp oregano (optional)
1/2 tsp thyme (optional)

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Instructions

Boil the beef: In a pot, season the beef chunks with salt, chicken bouillon powder, and some chopped onion. Add enough water to cover the beef and boil until the beef is tender. Reserve the beef broth for later use and set the cooked beef aside.
Blend the stew base: Combine the red bell peppers, scotch bonnet peppers, canned tomatoes, and the onion in a blender. Blend until you achieve a smooth, consistent mixture.
Fry the stew: Heat the vegetable oil in a large pot over medium-high heat. Pour in the blended pepper mixture, then fry it for 15 to 20 minutes, stirring frequently to prevent burning. Cook until the sauce thickens and darkens in color, developing a rich flavor.
Simmer with beef: Add the cooked beef pieces and some of the reserved beef broth into the pot. Stir in the optional curry powder, oregano, and thyme if using. Allow the stew to simmer uncovered for 15 to 20 minutes, letting the flavors meld and the sauce deepen.
Final seasonings: Taste the stew and adjust the seasoning with additional chicken bouillon powder or salt as needed. Continue cooking until you see oil rising to the top and the stew reaches your desired thickness.
Serve: Serve the hot Nigerian beef stew over white rice, boiled yams, or fried plantains for a satisfying meal.

Notes

Adjust the number of scotch bonnet peppers based on your preferred spice level.
For a richer flavor, let the stew simmer longer on low heat.
Use vegetable oil with a high smoke point for frying the stew base.
Optional herbs and spices can be added to suit taste preferences.
Leftover stew can be refrigerated for up to 3 days and reheated before serving.