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Experience the Exotic Flavors of West Africa with Deliciously Savory Nigerian Beef Stew! Which provides a unique combination of spices, nutrient-dense ingredients for a meal that is both nourishing and satisfying.”

Serve alongside some NIGERIAN CHICKEN JOLLOF rice for the Ultimate meal!

Looking for more African recipes? Try my Nigerian Pepper Soup it is another classic! Or this same dish with only Chicken instead Nigerian Chicken Stew recipe!

Are you short on time but still want a delicious dinner? Look no further than this recipe for Nigerian beef stew.

With simple ingredients and easy instructions, you can have a hearty and flavorful meal on the table in under an hour.

Say goodbye to bland weeknight dinners and hello to a new family favorite.

HOW TO MAKE NIGERIAN BEEF STEW

1. 1. On a large cutting board, dice your onions, tomatoes, garlic and place in a large stock pot cover with water and bring to a boil.
   2. Boil the vegetables till tender ruffly 20 minutes, before removing the water and placing all the vegetables in a blender to blend till smooth.
   3. Next in a large stock pot add your beef cube meat along with the fresh purred garlic and ginger.
   4. Season the meat with curry powder, thyme, Maggi powder and salt. 
   5. Steam for 10 minutes turning often and then cover with water fully then cover the pot and cook on medium – low heat for 30 mins.
   6. Once the meat has cooked, make sure to strain the stock and KEEP THE STOCK this STOCK is GOLDEN.
   7. Next in a large stock pot add a good amount of COOKING OIL 2 cups to be exact. 
   8. Bring it to hot then add in the meat and fry the meat till golden brown, remove and set aside. 
   9. In the same pot with the oil add in your purred tomatoes and onions, ground crayfish powder etc and fry on medium heat with the lid closed for 35 minutes.
   10. Turning often so that it does not burn, be careful as it is hot and you will need to turn the heat down each time you lift the lid to ensure you do not get burned. 
   11. Add back in all the meat and stir, season with more maggi cubes or salt.
   12. Adding in the set aside MEAT STOCK at this time then allow it to cook all together the remaining 15 minutes.
   13. Serve alongside some pounded yam, fufu or rice. 
   14. Delicious!! 

LOOKING FOR MORE AFRICAN RECIPES?

2. Pounded Yam and Egusi Soup

2. African pepper goat soup

3. African Chicken Stew

Notes: The type of curry powder you use here is important, you don’t want a masala type curry which is to mild. Ideally a Jamaican curry will work best here.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Nigerian Beef Stew

Yield: 6

Cook Time: 1 hour

Total Time: 1 hour

Serve alongside jollof rice or pounded yam

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Ingredients

• 2 kg Goat bone in cubes
• 8 Roma Tomatoes
• 2 Red bell peppers
• 2 Medium Onions
• 1 tbsp of purred garlic
• 1 tbsp of purred ginger
• 1 can of tomato paste
• 1 tbsp of ground crayfish
• 2 Scotch bonnet pepper, whole with seeds
• 2 1/2 cups of Cooking Oil
• 3 tbsp Curry
• 2 tbsp Thyme
• 2 Maggi cubes
• Salt to taste

Instructions

1. On a large cutting board, dice your onions, tomatoes, garlic and place in a large stock pot cover with water and bring to a boil.
2. Boil the vegetables till tender ruffly 20 minutes, before removing the water and placing all the vegetables in a blender to blend till smooth.
3. Next in a large stock pot add your beef cube meat along with the fresh purred garlic and ginger.
4. Season the meat with curry powder, thyme, Maggi powder and salt. 
5. Steam for 10 minutes turning often and then cover with water fully then cover the pot and cook on medium - low heat for 30 mins.
6. Once the meat has cooked, make sure to strain the stock and KEEP THE STOCK this STOCK is GOLDEN.
7. Next in a large stock pot add a good amount of COOKING OIL 2 cups to be exact. 
8. Bring it to hot then add in the meat and fry the meat till golden brown, remove and set aside. 
9. In the same pot with the oil add in your purred tomatoes and onions, ground crayfish powder etc and fry on medium heat with the lid closed for 35 minutes.
10. Turning often so that it does not burn, be careful as it is hot and you will need to turn the heat down each time you lift the lid to ensure you do not get burned. 
11. Add back in all the meat and stir, season with more maggi cubes or salt.
12. Adding in the set aside MEAT STOCK at this time then allow it to cook all together the remaining 15 minutes.
13. Serve alongside some pounded yam, fufu or rice. 
14. Delicious!! 

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1414Total Fat: 104gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 89gCholesterol: 254mgSodium: 553mgCarbohydrates: 16gFiber: 3gSugar: 9gProtein: 94g

These calculations are based off Nutritionix

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