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Nigerian beef stew (African beef Stew)

Chichi Uguru
Nigeria beef stew or African beef stew, is one of the ethnic stew recipes that you will very easily find in West African and sometimes carribean cuisine. 
Prep Time 20 minutes
Cook Time 40 minutes
Course Dinner
Cuisine African
Servings 15
Calories 302kcal

Ingredients

For the beef

  • 2.5 lb beef Cut into 3 inch cubes
  • ½ medium Onion Chopped
  • ½ tsp Garlic powder (use 2 cloves of fresh garlic)
  • ½ tsp ground ginger
  • 1 tsp boiullon powder (adjust to your taste)
  • ¼ tsp salt (adjust to your taste)
  • ½ tsp curry powder
  • ½ tsp dry thyme

For the Stew base

  • 8 large Red bell peppers Washed, and cut up for blending
  • 5 medium Tomatoes
  • 2 habanero peppers (Adjust upwards or downwards)
  • 2 medium onions
  • 2 Tbsp Tomato Paste ( optional)

For Stew

  • 2 cups oil
  • 2 medium onions chopped
  • 1 tsp boiullon powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 1 Tbsp dry parsley
  • ½ Tbsp Pepper flakes

Instructions

The Beef

  • Add beef to pot, add spices and onions, add enough water to cover the beef. Turn on heat and cook till tender and fully cooked. Depending on the toughness of the beef, it can take anywhere between 20 to 35 mins. ( internal temperature of fully cooked beef should be 145F when measured with a meat thermometer)
    Collage showing steps to fry beef
  • When meat is fully cooked, scoop the beef out with a slotted spoon , reserve the beef stock for the stew, then fry beef in shallow oil for 3-5 mins (see images 3 and 4 in collage above) Set aside to drain on a clean kitchen towel.

The Stew Base

  • While beef is cooking Blend all ingredients for stew base together and transfer to another pot and cook till it reduces and thickens.
    collage showing steps to make stew base

Making the Stew

  • Heat up oil a sauce pan then add the chopped onions reserved for the stew. (see Ingredients list) Fry onions till transluscent.
    A collage showing chopped Onions being fried for Stew
  • Pour meat stock into the thickened stew base, spices and the cooked onion in oil into the stew base. Stir to combine. the oil may look too much at this stage don't worry, the stew base will absorb it.
    Collage showing steps to finishing off the african stew.
  • Cook on medium heat for 10 mins, stirring occasioinally to prevent burning.
  • Lower heat, add fried beef to the stew, stir, taste for seasoning and adjust accordingly. Cover pot and let stew simmer for another 5 mins so that the meat can warm up and absorb the stew flavors.

Notes

  1. Frying the beef and making the stewbase ahead of time will save you a alot of cooking time.
  2. Once youd add the oil to the stew base, and it starts cooking, it will begin to bubble and splatter. use a splatter guard or leave the pot closed. when you want to stir, turn the heat low to prevent being hit by the bubbling stew.
  3. The oil is just enough for this recipe. if you want to use less oil, I would suggest you use the amount stated first. If you still find it too much, scoop out the excess and use for some egusi stew or egg sauce.
  4. Adjust salt and pepper to your taste.
  5.  

Nutrition

Nutrition Facts
Nigerian beef stew (African beef Stew)
Amount Per Serving
Calories 302 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 26g
Cholesterol 54mg18%
Sodium 156mg7%
Potassium 565mg16%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 15g30%
Vitamin A 3193IU64%
Vitamin C 120mg145%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.