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Nigerian Beef Stew

This Nigerian beef stew is a meal that you will dream about at night. It’s that good. Nigerian beef stew is made from clean and simple ingredients, but has an intense, rich taste full of savory, mouth-watering flavor that you will be craving on a regular basis. 

Let’s talk about the appearance of this meal. It’s vibrant, colorful, pleasing to the eye, and just looks like it’s fun to eat. It is very fun to eat indeed, because the flavors in this stew will blow you away. The tender on the inside, crispy on the outside beef melds perfectly with the deep red vegetables and savory spices to create a flavor you won’t soon forget. Try this, and I would almost promise that it will become part of your meal rotation. 

Ingredients:

Beef stew: 

1.5-2 lb. stew meat

2 c. beef broth

4 garlic cloves

1 large onion, quartered

2 tsp. curry

2 tsp. paprika

Salt and pepper

Fried beef:

½ c, vegetable oil

Stewed beef, drained

½ red onion, chopped

1 roma tomato, chopped

1 c. leftover liquid from stewing beef 

Stew base:

4 roma tomatoes, quartered

3 red bell peppers, quartered

6 garlic cloves

2 habanero peppers

½ red onion, chopped

12 oz. can of tomato paste

2 tsp. rosemary

2 tsp. paprika

2 tsp. curry 

3 bay leaves

Salt and pepper

Serve with: green onions, parsley, white rice and fried plantains

Combine all ingredients for the stewed beef in a crockpot. Set on low and cook for 4 hours or until the beef is tender. Remove the beef and put on a plate. Keep one cup of the liquid left in the crockpot. You’ll need this when you cook the stew base.

While the meat is cooking, combine all of the ingredients of the stew base in a food processor and process until smooth. Set aside.

Now, heat the vegetable oil in a large soup pot or skillet over medium high heat. To make the fried beef, cook ½ of the red onion and one tomato until they are soft. Add the beef and fry until it is brown on all sides. 

Add the stewing liquid to the fried beef and let it cook down for 3-5 minutes. Add the stew base and simmer on low heat for 20 minutes. Turn off the heat and let the stew sit for 5 minutes before serving. Make sure to take out the bay leaves before serving.

Serve with white rice and fried plantains. Top with green onions and fresh parsley.

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