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To make a great Nigerian beef stew, you need some key ingredients. Here’s what you will need: - 2 lbs beef, cut into 1-inch cubes - 4 large ripe tomatoes, blended into a smooth puree - 1 large onion, finely chopped - 2 red bell peppers, blended into a smooth consistency - 1 scotch bonnet pepper, blended (adjust according to your spice preference) - 4 cloves garlic, minced - 1-inch piece of ginger, minced - 1/4 cup vegetable oil - 2 cups beef broth or water - 1 teaspoon dried thyme - 1 teaspoon curry powder - Salt to taste - Fresh parsley or cilantro, chopped, for garnish These ingredients create a rich and flavorful base for your stew. The tomatoes and peppers add a vibrant color, while the beef provides a hearty taste. To take your stew to the next level, consider these optional ingredients: - 2 tablespoons ground crayfish (for extra depth of flavor) Ground crayfish gives your stew a unique taste that many love. It's a common ingredient in Nigerian cooking and adds a special touch. If you want to change the number of servings, adjust the ingredients. Here’s a simple guide: - For 4 servings: Cut beef to 1.5 lbs, tomatoes to 3, and use 1.5 cups broth. - For 8 servings: Increase beef to 3 lbs, tomatoes to 5, and use 3 cups broth. This way, you can enjoy this delicious dish with friends or family, no matter the size of your gathering. {{ingredient_image_2}} For this stew, you need to gather all your ingredients first. This makes cooking easier and faster. Here’s what you will need: - 2 lbs beef, cut into 1-inch cubes - 4 large ripe tomatoes, blended into a smooth puree - 1 large onion, finely chopped - 2 red bell peppers, blended into a smooth consistency - 1 scotch bonnet pepper, blended (adjust according to your spice preference) - 4 cloves garlic, minced - 1-inch piece of ginger, minced - 1/4 cup vegetable oil - 2 cups beef broth or water - 1 teaspoon dried thyme - 1 teaspoon curry powder - 2 tablespoons ground crayfish (optional for extra depth of flavor) - Salt to taste - Fresh parsley or cilantro, chopped, for garnish Start by heating the vegetable oil in a large pot over medium heat. When it shimmers, add the chopped onion. Sauté it for about 5 minutes until it turns translucent. Next, stir in the minced garlic and ginger. Cook for 2 more minutes. This will make your kitchen smell great! Now, pour in the blended tomatoes, red bell peppers, and scotch bonnet pepper. Stir everything well and let it cook for 10-15 minutes. Make sure to stir occasionally. The sauce should thicken, and you will see oil separating from it. This means your base is ready! Once your base sauce is ready, add the beef cubes. Make sure to stir well so every piece gets coated with the sauce. Sauté the beef for about 5 minutes. This step helps to start browning the beef, adding a nice flavor to your stew. Now, season your mixture with dried thyme, curry powder, and salt. Stir everything well. Carefully pour in the beef broth or water and bring it to a boil. When it starts boiling, reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours. Stir occasionally to keep it from sticking. You want the beef to become tender and flavorful. If you choose to use ground crayfish, add it during the last 10 minutes of cooking. This gives your stew a unique taste. After the beef is tender, taste the stew. Adjust the seasoning with more salt if needed. Finally, just before serving, garnish your stew with freshly chopped parsley or cilantro. This adds a nice touch and freshness to your dish! To achieve tender beef, choose the right cut. Chuck or brisket works best. These cuts have enough fat and connective tissue. Browning the beef before simmering adds flavor. Sear the beef cubes in hot oil until golden. This step locks in juices and enhances taste. Remember, low and slow is key. Simmer for at least one hour. This allows the meat to break down and become fork-tender. Spice levels can vary based on your taste. Start with the blended scotch bonnet pepper. Add just one for mild heat. If you want more spice, you can add another. Always taste as you go. You can also balance heat with sweet or creamy sides. Consider serving with coconut rice or cooling yogurt. This helps if the stew is too spicy. The right stew consistency matters for a great dish. After blending your base sauce, cook it down. Aim for a thick sauce that coats the beef. If your stew is too thick, add beef broth or water. If it’s too thin, simmer it longer. Stir often to prevent sticking. You want a rich, hearty stew that clings to rice. Adjust the final texture before serving. This ensures each bite is delicious and satisfying. Pro Tips Marinating the Beef: For enhanced flavor, consider marinating the beef cubes in a mixture of salt, thyme, and a bit of the blended pepper mixture for at least an hour before cooking. Balancing Spice Levels: If you prefer a milder stew, remove the seeds from the scotch bonnet pepper before blending, as this will reduce its heat significantly. Thickening the Stew: If you desire a thicker stew, you can blend a small portion of the cooked stew and stir it back in towards the end of cooking. Serving Suggestions: Pair your stew with a side of fried plantains or steamed vegetables for a colorful and nutritious meal that complements the rich flavors of the stew. {{image_4}} To make this stew vegetarian, swap the beef for hearty vegetables. Use mushrooms, eggplant, or even lentils. These ingredients add depth and texture. Blend the same base sauce with tomatoes, peppers, and spices. Cook until the veggies are tender. This version remains rich and flavorful. If you want to switch meats, try chicken or goat. Chicken cooks faster, so reduce the cooking time. Goat adds a unique flavor but may take longer to tenderize. Keep the base sauce the same. Adjust spices to suit the meat you choose. Each option gives you a new taste experience. To lower sodium, use low-sodium broth or water. You can cut back on added salt. Focus on fresh herbs and spices for flavor. Fresh ginger and garlic will boost taste without salt. Taste your stew as it cooks, adjusting flavors to meet your needs. To keep your Nigerian beef stew fresh, let it cool down first. Once cool, store it in an airtight container. It’s best to eat your leftovers within three to four days. Always label the container with the date. This helps you know when to eat it. Avoid leaving it out at room temperature for more than two hours. Freezing is a great way to save extra stew. First, let the stew cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. You can freeze it for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. This keeps the flavors intact. When reheating, do it slowly. You can use a pot on low heat or a microwave. If using a pot, add a splash of water or broth. This helps keep it moist. Stir often to ensure even heating. Taste it before serving, and adjust the seasoning if needed. Enjoy the rich flavors just like when it was fresh! Nigerian beef stew comes from Nigeria, a country in West Africa. This dish reflects the rich culture of Nigeria. It features local spices and fresh ingredients. Many families have their own recipes, passed down through generations. The stew is often served at events and celebrations. Yes, you can make Nigerian beef stew ahead of time. In fact, the flavors deepen when it sits. Prepare it a day in advance for the best taste. Store it in the fridge in an airtight container. Just reheat it on the stove before serving. You can serve Nigerian beef stew with several sides. Here are some popular options: - Fluffy white rice - Fried plantains - Boiled yam - Pounded yam - Nigerian jollof rice These sides complement the stew's rich flavors and spices. You can definitely use a slow cooker or Instant Pot for this stew. For the slow cooker, follow these steps: 1. Sauté onions, garlic, and ginger in a pan first. 2. Add all ingredients to the slow cooker. 3. Cook on low for 6-8 hours or high for 3-4 hours. For the Instant Pot: 1. Use the sauté function for the onions, garlic, and ginger. 2. Add the beef and other ingredients. 3. Seal the lid and cook on high pressure for 35 minutes. 4. Allow for natural release before opening. Both methods save time and keep the beef tender. In this blog post, I covered how to make Nigerian beef stew. We looked at key and optional ingredients, plus helpful measurements. Next, I shared step-by-step instructions for preparing and cooking the stew. I also included tips for tender meat and spice adjustments. You learned about variations, storage tips, and answered common questions. Nigerian beef stew is a dish that warms the heart and gathers people. Enjoy your cooking journey and the delicious results!

Nigerian Beef Stew Delight

A rich and flavorful Nigerian beef stew made with tender beef, blended tomatoes, and spices.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Nigerian
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 lbs beef, cut into 1-inch cubes
  • 4 large ripe tomatoes, blended into a smooth puree
  • 1 large onion, finely chopped
  • 2 red bell peppers blended into a smooth consistency
  • 1 scotch bonnet pepper blended (adjust according to your spice preference)
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, minced
  • 0.25 cup vegetable oil
  • 2 cups beef broth or water
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder
  • 2 tablespoons ground crayfish (optional for extra depth of flavor)
  • to taste salt
  • for garnish fresh parsley or cilantro, chopped

Instructions
 

  • In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté until it turns translucent, about 5 minutes.
  • Stir in the minced garlic and ginger and continue to cook for an additional 2 minutes, allowing the flavors to meld and the mixture to become aromatic.
  • Pour in the blended tomatoes, red bell peppers, and the blended scotch bonnet pepper. Stir well and let the mixture cook for 10-15 minutes, stirring occasionally. The sauce should thicken, and you'll notice oil beginning to separate from the mixture.
  • Add the beef cubes to the pot, stirring thoroughly to ensure each piece is well-coated in the sauce. Sauté them for about 5 minutes to begin browning the beef.
  • Season the mixture with dried thyme, curry powder, and salt, stirring well to combine all the flavors.
  • Carefully pour in the beef broth (or water) and bring the entire mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer gently for 1 to 1.5 hours. Stir occasionally to prevent sticking, and check that the beef becomes tender.
  • If you've chosen to use ground crayfish for the added flavor, stir it in during the last 10 minutes of cooking, allowing it to infuse into the stew.
  • After the beef is tender, taste your stew and adjust the seasoning with more salt if necessary.
  • Just before serving, garnish the stew with freshly chopped parsley or cilantro for a burst of freshness.

Notes

Serve hot over rice or with fried plantains for a complete meal.
Keyword beef stew, comfort food, Nigerian cuisine