Nigerian Beef Stew is a rich and flavorful dish that’s all about tender beef chunks simmered in a thick, spicy tomato sauce. With its beautiful red color and a mix of peppers, onions, and traditional spices, this stew brings warmth and comfort in every bite. It’s a classic staple in many Nigerian homes and loved for its bold, hearty taste.
I always find that taking the time to brown the beef first adds a deep, smoky flavor that makes this stew truly stand out. Plus, blending fresh tomatoes and peppers gives it that perfect balance of heat and sweetness. When I make this stew, the kitchen fills up with amazing aromas that just make you want to jump right into the pot.
My favorite way to enjoy Nigerian Beef Stew is poured over fluffy white rice or alongside soft bread that you can use to scoop up every last bit of the sauce. It’s also great with plantains or yams for a comforting meal. This stew is the kind of dish that brings people together and leaves everyone asking for seconds — it’s always a crowd-pleaser in my house!
Key Ingredients & Substitutions
Beef: Choose stew beef with some marbling for tenderness and flavor. If you prefer, goat meat or lamb also work well for a similar texture and taste.
Tomatoes & Peppers: Fresh tomatoes and red bell peppers build the stew’s rich base. If fresh isn’t available, canned tomatoes or roasted red peppers can be good substitutes.
Scotch Bonnet Peppers: These add the spicy kick. Use habanero peppers if you can’t find Scotch bonnets. For less heat, reduce the quantity or remove seeds.
Oil: Palm oil lends authentic flavor and color, but vegetable or canola oil are great alternatives and easier to find.
Spices & Bouillon: Thyme and curry powder give depth. Bouillon cubes add rich beefy flavor, though homemade broth works just as well.
How Do You Get Tender, Flavorful Beef in This Stew?
Browning the beef first is key. It seals in juices and builds flavor. Don’t crowd the pot when browning – do it in batches to get a good sear.
- Season beef with salt and pepper before browning.
- Use medium-high heat and brown for 3-4 minutes per side.
- Remove browned beef and cook onions and sauce in the same pot to pick up those browned bits.
- Simmer gently with broth, covered, for at least an hour to let the meat become tender and soak in the flavors.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for browning the beef and simmering the stew evenly without burning.
- Blender or food processor – to quickly blend the tomatoes, peppers, and onions into a smooth sauce.
- Wooden spoon – great for stirring the thick stew without scratching your pot.
- Sharp knife and cutting board – essential for chopping the vegetables and trimming the beef.
- Measuring cups and spoons – to keep your seasoning balanced and consistent.
Flavor Variations & Add-Ins
- Swap beef for goat meat or chicken for a different but still traditional taste.
- Add sliced mushrooms for an earthy twist and extra texture.
- Mix in chopped spinach or kale near the end for added greens and nutrition.
- Include a teaspoon of smoked paprika for a subtle smoky flavor without changing the heat level.
Viral Nigerian Beef Stew Recipe
Ingredients You’ll Need:
For the Beef and Stew:
- 2 lbs beef stew meat (cut into chunks)
- 2-3 medium-sized tomatoes (roughly chopped)
- 3-4 large red bell peppers (capsicum), seeded and roughly chopped
- 2-3 scotch bonnet peppers (adjust to heat preference)
- 2 medium onions (one roughly chopped, one sliced)
- 3 cloves garlic (minced)
- 1 thumb-sized ginger piece (minced or grated)
- ½ cup vegetable oil (palm oil or canola oil)
- 2 tbsp tomato paste
- 1-2 cups beef broth or water
- 2 bouillon cubes (beef-flavored)
- Salt to taste
- Black pepper to taste
- 1 tsp thyme
- 1 tsp curry powder
- Fresh parsley or cilantro for garnish
- Optional: 1-2 boiled eggs for serving
- Cooked white rice or yam (to serve with)
How Much Time Will You Need?
This recipe takes approximately 20 minutes of preparation, 15-20 minutes to cook the tomato sauce base, and about 1 to 1.5 hours of simmering for the beef to become tender. In total, expect about 1 hour and 45 minutes to 2 hours.
Step-by-Step Instructions:
1. Prepare the Tomato-Pepper Blend:
Put the roughly chopped tomatoes, red bell peppers, scotch bonnet peppers, and one onion into a blender. Blend everything to a smooth mixture and set it aside for later.
2. Brown the Beef:
Heat half of the vegetable oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper. In batches, add them to the pot to brown all sides well without overcrowding. Once browned, remove the beef and set aside.
3. Sauté the Onions:
In the same pot, add the remaining oil and sauté the sliced onions until they turn soft and translucent.
4. Cook the Tomato Paste and Blend:
Add the tomato paste to the sautéed onions and fry for about 5 minutes, stirring often to get rid of the raw taste. Then pour in your blended tomato-pepper mix. Cook on medium heat for 15-20 minutes until the sauce thickens and you see oil start to separate on the surface.
5. Add Seasonings:
Mix in the minced garlic, ginger, thyme, curry powder, and crumble your bouillon cubes into the sauce. Stir well and let it cook for another 2-3 minutes.
6. Combine Beef and Sauce:
Return your browned beef to the pot and stir it so all the meat pieces are fully coated with the rich tomato sauce.
7. Simmer the Stew:
Pour in enough beef broth or water to just cover the beef. Bring everything to a boil, then reduce the heat to low. Cover the pot and simmer gently for 1 to 1.5 hours until the beef is tender and the stew thickens beautifully. Stir occasionally and add more water if needed.
8. Adjust Seasonings:
Taste your stew and add extra salt and black pepper if necessary.
9. Serve and Garnish:
Sprinkle chopped fresh parsley or cilantro on top. Serve your delicious Nigerian beef stew hot, paired with steamed white rice, boiled yam, or bread. Optionally, add boiled eggs on the side for an extra touch.
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the fridge overnight before cooking. This helps the meat brown properly and cook evenly.
How Can I Make the Stew Less Spicy?
Reduce the number of scotch bonnet peppers or remove their seeds before blending. You can also substitute with milder peppers like jalapeños or omit them entirely for a milder flavor.
Can I Prepare This Stew Ahead of Time?
Absolutely! The flavors often deepen the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days, and gently reheat on the stove or in the microwave before serving.
What’s the Best Way to Store Leftovers?
Keep leftover stew in a sealed container in the fridge for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
