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You’re tired of cooking those dishes again and again? Don’t worry, try these Nigerian beef stew cooking recipes in this post of BestLifeTips to refresh your daily menu. Let’s get started!
How to make Nigerian beef stew with tomatoes?
- 2.5lb beef cut into 3 inch cubes
- 1/2 medium onion, chopped
- 1/2 tsp garlic powder (use 2 cloves of fresh garlic)
- 1/2 tsp ground ginger
- 1 tsp boiullon powder (adjust to your taste)
- 1/4 tsp salt (adjust to your taste)
- 1/2 tsp curry powder
- 1/2 tsp dry thyme
- 8 large red bell peppers, wash and cut up for blending
- 5 medium tomatoes
- 2 habanero peppers (adjust upwards or downwards)
- 2 medium onions
- 2 tbsp tomato paste (optional)
Step 1: Add beef to pot, add spices and onions, turn on heat and cook till beef softens. Depending on the toughness of the beef, it can take from 20 to 35 mins.
Step 2: 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. Set aside to drain on a clean kitchen towel.
Step 3: While beef is cooking, blend all ingredients for stew base together and transfer to another pot and cook till it reduces and thickens.
Step 4: Heat the oil a saucepan then add the chopped onions reserved for the stew. Fry onions till translucent.
Step 5: Pour meat stock into the thickened stew base, spices and the cooked onion in oil into the stew base. Stir to combine.
Step 6: Cook on medium heat for 10 mins, stirring occasionally to prevent burning.
Step 7: 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.
Step 8: Serve and enjoy.
How to make Nigerian corned beef stew
Corned beef stew is simply Nigerian red stew prepared with corned beef. It can be eaten with a wide variety of staple foods and you can use minced meat or ground beef if you’re not a fan of corned beef.
- 340g corned beef
- 2 medium bell peppers
- 3 tomatoes
- 1-3 Scotch bonnet
- 1 large onion
- 2 stock cubes
- 1 teaspoon multipurpose seasoning
- Salt to taste
- 1/4 cup vegetable oil
Step 1: Blend the scotch bonnets, bell pepper, tomatoes and onion. You can blend peppers in a combination that suits you.
Step2: Add sunflower oil in a pot. When the oil heats, add the blended peppers, multipurpose seasoning and stock cube. Leave to cook for 10 minutes.
Step 3: Add salt to taste and leave to cook for five more minutes.
Step 4: Add the corned beef, stir in the stew and leave to cook for five minutes. Stir intermittently to avoid burning.
Step 5: Take off heat and it’s ready. Serve and enjoy.
Nigerian beef stew with spinach
- 8 cups spinach chopped
- 12oz cooked beef
- 2 cups mushrooms
- 1/2 cup vegetable oil
- 2 plum tomatoes also known as roma tomatoes
- 1 red bell pepper
- 1 habanero pepper
- 1 onion
- 1/4 cup water or stock optional
- 2 tsp bouillon powder
- 2 tsp cayenne pepper
- 1 tsp black pepper
- 2 tsp ground crayfish
- 1 tsp pepper flakes optional
- 1 tsp salt to taste
Step 1: Blend tomatoes, red bell pepper, habanero pepper and half of the onion together using a food processor.
Step 2: Chop up the other half of the onion and set aside.
Step 3: For fresh spinach, chop it up, wash and squeeze, and leave in a colander.
Step 4: Wash and drain the mushrooms.
Step 5: Heat the oil in a pot on medium heat, add your onions and stir for about 2 minutes.
Step 6: Add your blended tomato and pepper mix and stir for about a minute.
Step 7: Add the bouillon powder, crayfish, black pepper, cayenne pepper and salt, and cook on medium heat for 5 minutes.
Step 8: Add stock or water and bring to a boil.
Step 9: Add the beef, mushroom, and any other meat you desire and let boil for another 5 minutes.
Step 10: Add the spinach and stir intermittently for about 5 minutes.
Step 11: Add more salt or spices if desired. Garnish with red pepper flakes, if you want it spicier and enjoy.
Nigerian beef stew recipe with palm oil
- 660g tomato (or 2 1/2 cups boiled down tomato from Tomato Stew Base)
- 220g tatashe
- 220g onions
- 4 scotch bonnet (fresh pepper)
- 2 cups palm oil
- 1 medium onion, sliced
- Iru or Dawadawa (optional)
- 3 seasoning cubes
Step 1: Wash meat, put in a pot with some water, season with salt, seasoning cube and some sliced onions. Boil till tender. Set aside.
Step 2: Wash tatashe, tomato, onions and pepper. Cut into chunks, place in a blender with some water and grind into a puree.
Step 3: Pour them into a pot, place over medium heat and boil down till liquid has evaporated.
Step 4: Put iru in a bowl with enough water covering it. Swirl it around a few times to remove any grit or sand. Skim or pick out the iru, leaving the sand at the bottom of the bowl.
Step 5: Pour palm oil into a clean dry pot. When it’s hot, add sliced onions. Fry till the onions lose colour. Add iru (or dawadawa) and continue frying till onions are slightly browned at the edges.
Step 6: Add the tomato puree, stir and reduce the heat. Initially, the puree and the oil will mix and boil, but as you continue frying, the oil will separate from the tomato.
Step 7: Taste to be sure the tomato is no longer sour. The base is done.
Step 8: Add meat, meat stock and seasoning cubes, stir, taste and add salt. Cook on medium low heat for 5 minutes. Take off the heat.
Step 9: Serve your palm oil stew with rice.
Hope that you can refresh your daily menu with these recipes of Nigerian beef stew. Come back with BestLifeTips to get more cooking recipes.