Nigerian Beef Stew (African Stew)
Beef stew with bell peppers and tomatoes, fried in oil for a rich, savory Nigerian-style sauce. Ready in 65 minutes.
Ingredients
- 1 kg beef
- 1 medium onion, chopped
- 2 tsp chicken bouillon powder
- 1/2 tsp salt
- 1 tsp oregano
- 1 cup vegetable oil
- 3 red bell peppers, blended
- 3 scotch bonnet peppers, blended
- 400 g canned chopped tomatoes
- 1 tsp chicken bouillon powder (or to taste)
- 1/2 tsp salt (or to taste)
- 1/2 tsp curry (optional)
- 1/2 tsp thyme (optional)
Instructions
Cook beef with bouillon:
Cook beef with 2 tsp bouillon powder, 1/2 tsp salt, chopped onion, and oregano until fork-tender (20 minutes or more based on cut; tougher cuts need longer). Remove beef, filter stock to discard scum, and set stock aside.Fry beef until golden:
Warm vegetable oil in a pot over medium heat until shimmering. Gently fry beef pieces until they turn golden. For a lighter version, grill instead. Transfer fried beef to paper towels to drain.Cook pepper-tomato puree:
Into the hot oil, cautiously add the pureed peppers and tomatoes. Stir, cover, and let cook for 10 minutes. Should the stew become too thick, add a splash of reserved stock or water as needed to prevent scorching (note: this is a fried stew, so keep liquid minimal).Add curry and thyme:
Mix in curry and thyme (if desired) and stir thoroughly.Simmer stew with beef:
Put the fried beef back into the stew. Adjust seasoning with additional bouillon powder and/or salt to taste, but be cautious not to oversalt (recall that salt and bouillon were used during boiling; if using stock, extra may be unnecessary). Stir well and let simmer for 10-15 minutes until oil rises to the surface. Remove from heat and serve warm with a side of choice.