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.
This easy Nigerian stew recipe is made with simple ingredients like bell peppers, tomatoes, some herbs and aromatics and of course boiled, grilled or fried beef. It is often served with rice, yam, or plantains. If you’ve been wondering how to make this popular red stew, read along cos this is for you.
African beef stew recipe (Nigerian stew)
African beef stew (Nigerian beef stew) is a traditional dish that is typically made with beef, tomatoes, Red bell peppers (tatase) onions, and a variety of spices such as ginger, garlic, and chili peppers.
If you come across African tomato sauce or Nigerian tomato stew you may be thinking it’s basically tomatoes in the stew. however, it’s not.
While some people use only tomatoes to make this recipe I actually prefer a combination of tomatoes and bell peppers in the ratio of 3:1 in favor of bell peppers .
Related: Ayamase stew, how to boil white rice, Nigerian rice and stew, Palm oil based pepper stew
This Nigerian beef stew is
- Easy to make with simple ingredients
- Versatile and can be served with a variety of dishes.
- Perfect for meal prep and can be used as a base for Jollof rice
- Easily adaptable
Join our recipe sharing community on Facebook
Ingredients needed for this stew
- Beef
- Garlic*
- Ginger*
- Red bell peppers (Tatase)*
- Tomatoes*
- Scotch bonnet / habanero pepper (Ata rodo)*
- Canola Oil
- Onions*
*My Nigerian stew base can be used instead of the individual ingredients asterisked.
Tools
The list below may contain affiliate links. As an Amazon associate and affiliate to other merchants, this website may earn from qualifying purchases. Please read full disclosure here
- My favorite deep fry pans or pots to use are from 360 cookware. You should check them out and use MDK25 to get 25% your entire order.
💡Quick tip The stew base can be prepared ahead of time and stored in the freezer, it would save you a lot of time.
How to make Nigerian stew
Below is a step by step photo guide. Full recipe instructions can be found in the printable recipe at the bottom of the page.
Step 1: Season meat, boil and fry
Step 2: Prepare the stew base: wash, cut and blend tomatoes, bell peppers, onions, and habaneros. Boil to reduce.
Step 3: Fry chopped onions
Step 4: Finish off the stew
Difference between this recipe and tomato stew with palm oil.
The only difference between this stew and the stew Nigerian tomato stew with palm oil is palm oil. While vegetable oil is used here, palm oil bleached or unbleached is used in the other Nigerian stews with palm oil.
How to serve serve Nigerian beef stew
Though Nigerian stew (African stew) is usually served with steaming hot white rice. Notice the adjective hot 😀. It’s that important. But if you are like me and don’t like steaming hot food, you should definitely wait for your rice to cool down. Some of our favorite dishes that goes well with this stew includes
How to store and reheat
Nigerian stew can be made well ahead and stored in the refrigerator for up to a week and it can be frozen for up to 4 months. To freeze, let stew cool completely. Distribute into microwave safe bowl and freeze.
You can reheat straight from the freezer or let it thaw overnight in the refrigerator before reheating.
Tips
- Wash your tomatoes onions and peppers, blend them and cook them down to reduce your cooking time. When cooled, store in an air tight container in the refrigerator to use the next day.
- If you are using my stew base recipe, you will need to increase the amount of beef used to about 3 lbs and the oil by half a cup.
- Alternatively instead of boiling, you can roast your bell tomatoes, bell peppers onions and habanero peppers in the oven. See my how to roast peppers guide for tips and tricks.
- Preparing your meats ahead can save you time as well. Wash your beef, season, boil then fry or you grill in the oven or air fryer.
- This recipe can be halved to make a smaller pot off african stew.
FAQs
Here you’ll find answers to common questions about this recipe. Please leave a comment below if you have a question that wasn’t answered and we will get back to you asap!
Yes African beef stew is keto and low carb friendly
This recipe is adaptable. You can use chicken, fish, mushrooms or whatever meat you prefer.
You can make Nigerian stew in a slow cooker. Add all ingredients to the slow cooker except the fried beef, cook on high for 4 hours. Add the fried beef in the last 20 minutes of cooking.
More African stew recipes
Did you enjoy this recipe or found it helpful. Please leave me a comment and share this link to this recipe with family and friends and in your favorite Facebook group.
Love,
Hungry For More? Sign up for my Newsletter and follow along on Instagram, Pinterest and Facebook for the latest updates!
Click here to pin this recipe for later.
Nigerian beef stew (African beef Stew)
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.
Ingredients
For the beef
- 2.5 lb beef Cut into 3 inch cubes
- ½ medium Onion Chopped
- ½ teaspoon Garlic powder (use 2 cloves of fresh garlic)
- ½ teaspoon ground ginger
- 1 teaspoon boiullon powder (adjust to your taste)
- ¼ tsp salt (adjust to your taste)
- ½ teaspoon curry powder
- ½ teaspoon 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 teaspoon boiullon powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon 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)
-
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.
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.
-
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.
-
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
- Frying the beef and making the stewbase ahead of time will save you a alot of cooking time.
- 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.
- 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.
- Adjust salt and pepper to your taste.
Nutrition
Calories: 302kcalCarbohydrates: 11gProtein: 15gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 54mgSodium: 156mgPotassium: 565mgFiber: 3gSugar: 6gVitamin A: 3193IUVitamin C: 120mgCalcium: 34mgIron: 2mg
This recipe was first published in June 2020 and has been updated with more helpful tips and answers to common FAQs. Hope you find it helpful.
