This Viral Nigerian Beef Stew Recipe is packed with rich flavors and tender beef simmered in a vibrant tomato and pepper sauce. The stew is known for its deep red color, thanks to the roasted peppers and tomatoes that give it a slightly smoky and sweet taste. It’s thick, juicy, and perfect for soaking up with rice, bread, or even plantains.
I love making this stew because it brings back memories of family gatherings and celebrations. Every time I cook it, the aroma fills the kitchen and instantly makes the day feel special. One tip I always follow is roasting the peppers and tomatoes before blending—they really bring out the sweetness and add a nice depth to the stew that makes everyone ask for seconds.
Serving this stew over steamed white rice or alongside soft, warm bread is my favorite way to enjoy it. It’s a hearty meal that’s easy to share with friends or family, and honestly, it always gets devoured quickly! If you want to spice things up, adding a little extra chili pepper works wonders. This stew truly shows how simple ingredients can come together to create an unforgettable, comforting dish.
Key Ingredients & Substitutions
Beef: Chuck or stew meat works best because it becomes tender when simmered. If you prefer, you can use goat meat or even chicken for a twist. Avoid lean cuts, as they can dry out.
Tomatoes and Peppers: Roasted tomatoes and red bell peppers give the stew its rich color and smoky flavor. If you can’t find tatashe (Nigerian red bell peppers), regular red bell peppers or roasted red peppers will work fine.
Scotch Bonnet Peppers: These give the stew heat and a unique fruity spice. For less heat, reduce the number or swap for milder chili peppers like jalapeños.
Onions: Using half for blending and half for frying adds layers of flavor. Sweet yellow onions are great here, but white onions can substitute.
Seasonings: Thyme, curry powder, bay leaves, and bouillon cubes add depth. If you want to keep it fresh, add fresh herbs or skip the bouillon to reduce sodium.
How Do I Get the Perfect Thick and Flavorful Sauce?
The thick, richly flavored sauce is the heart of this stew. Follow these tips for that perfect consistency and taste:
- Roast the veggies: Don’t skip roasting the tomatoes, peppers, and onions. This step brings out sweetness and gives a slight smoky taste.
- Proper blending: Blend the roasted mix smoothly but avoid adding too much water. A thicker blend leads to a richer sauce.
- Parboil the pepper mix: Cooking the blended mix until it thickens and the oil separates is crucial. Keep stirring to avoid burning.
- Fry the onions: Sautéing the fresh onions until golden adds a nice caramelized flavor that works well with the rich sauce.
- Simmer with meat: Add the beef and its stock to the sauce, then simmer slowly. This helps flavors blend and the sauce thicken around the tender meat.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for slow-cooking the beef evenly without burning.
- Blender – to puree the roasted tomatoes and peppers into a smooth sauce quickly.
- Dry skillet or grill pan – ideal for roasting peppers and tomatoes to add smoky flavor.
- Wooden spoon – great for stirring the thick stew without scratching your pot.
- Sharp knife and cutting board – for chopping beef, onions, and preparing ingredients safely and easily.
Flavor Variations & Add-Ins
- Try goat meat or lamb instead of beef for a different but equally tender and rich stew.
- Add diced carrots or potatoes towards the end to make the stew heartier and add natural sweetness.
- Stir in a handful of chopped spinach or kale at the end for extra color and nutrients.
- Include smoked paprika or a small amount of ground cloves for a deeper, warming spice profile.
How to Make Viral Nigerian Beef Stew
Ingredients You’ll Need:
- 2 lbs beef (preferably chuck or stew meat), cut into chunks
- 1 cup vegetable oil (for frying)
- 5 medium tomatoes
- 3 red bell peppers (tatashe)
- 3-4 scotch bonnet peppers (adjust to heat preference)
- 2 medium onions (half for blending, half for frying)
- 3 garlic cloves
- 1-inch piece of ginger
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 2 bay leaves
- 1 teaspoon curry powder
- 1 beef bouillon cube or powder (Maggi or Knorr)
- Salt to taste
- Black pepper to taste
- Fresh basil or scent leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 1.5 to 2 hours total. It includes around 15 minutes to prep and roast your peppers and tomatoes, 1 to 1.5 hours to cook the beef until tender, and another 20-30 minutes to simmer everything together and develop rich flavors.
Step-by-Step Instructions:
1. Cooking the Beef:
Start by seasoning your beef chunks with salt, black pepper, half the thyme, curry powder, and one bouillon cube. Place the meat in a pot, add enough water to cover it, and toss in the bay leaves. Cover and simmer over medium heat until the beef is tender—this usually takes about 1 to 1.5 hours. If you have a pressure cooker, it can speed this step up significantly.
2. Roasting and Blending Peppers and Tomatoes:
While the beef cooks, roast the tomatoes, red bell peppers, scotch bonnet peppers, and half of the onions. Use a dry skillet or grill until their skins are charred slightly, giving a smoky flavor. Once cooled, blend the roasted vegetables with garlic, ginger, and a pinch of salt until smooth. Add a little water if needed but keep the sauce thick.
3. Cooking the Pepper Sauce:
Pour the blended mixture into a pot, stir in the tomato paste, and cook over medium heat. Stir regularly to prevent burning. Cook for 15-20 minutes until the sauce thickens and the oil begins to separate on the surface.
4. Frying the Remaining Onions:
In a separate large pot, heat your vegetable oil and sauté the remaining onions until golden brown and fragrant. This adds depth and sweetness to your stew.
5. Combining Beef and Sauce:
Add the cooked beef along with its cooking stock into the pot with the fried onions. Pour in the thickened pepper sauce and mix everything well. Adjust seasoning with salt, the remaining thyme and curry powder, black pepper, and bouillon as desired.
6. Simmering the Stew:
Let the stew simmer gently for another 15-20 minutes. Stir occasionally to allow the flavors to meld and the sauce to thicken further.
7. Finishing Touches:
If you have fresh basil or scent leaves, add them in towards the end for a fragrant and flavorful finish.
8. Serving:
Serve your viral Nigerian beef stew hot with steamed white rice, fried plantains, or your favorite bread. Enjoy this rich, spicy, and comforting dish with family and friends!
Can I Use Frozen Beef for This Stew?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it cook evenly and become tender without releasing excess water that can thin the stew.
How Do I Store Leftover Nigerian Beef Stew?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. You can add a splash of water or beef stock to loosen the sauce if it has thickened too much.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually deepen if you prepare the stew a day ahead. Simply refrigerate after cooking and reheat thoroughly before serving.
What Can I Substitute for Scotch Bonnet Peppers?
If you can’t find scotch bonnet peppers, habanero peppers or serrano peppers make good substitutes. For less heat, try using jalapeños or reduce the amount you add.
