Nigerian Beef Stew
Nigerian Beef Stew is a delicious West African stew made with a blend of Italian tomatoes, red peppers and habanero peppers and spiced to perfection. It's so versatile and amazing with so many different dishes!
- 1 teaspoon of salt
- 1 medium onion
- 3 Scottish beanie
- 1 kg of beef
- ½ teaspoon of optional thyme
- 1 teaspoon of optional oregano
- 3 red peppers
- 400 g canned chopped tomatoes
- 3 teaspoons of powdered chicken broth according to your preferences
- 1 cup of vegetable oil
- ½ teaspoon of optional curry
First, boil the beef with 2 tablespoons of powdered broth, 1/2 teaspoon of salt and chopped onion, oregano and boil until tender. This should take between 20 minutes or more depending on the cut of meat used. Harder meat would take longer to cook. Take the beef out of the broth, sift the broth to remove the scum and set aside for later
Then, place a saucepan over medium heat, add vegetable oil and heat until hot, gently drop the meat into the hot oil and fry until golden brown. You can choose to grill the meat for a healthier option
Place the fried beef on a tea towel and proceed to cooking the stew
To the hot oil, gently add the mixture of peppers, mix, cover the pan with a lid and cook for 10 minutes. Stir to combine, if the stew becomes thick, add beef broth or water to avoid burning. (Remember this is a fried stew, so you only need to add a little water / broth at a time if you are using any at all)
Add the curry and thyme or any spice you choose to add and stir to combine.
Add powdered broth or salt (you can use a combination of the two but be careful not to overdo it.
Remember that you added salt and broth to boil the beef. if you added the beef broth to the stew, you may not need to add salt or broth powder)
Return the fried beef to the stew, stir until well combined and simmer another 10 to 15 minutes or until the oil floats on the stew.
Turn off the heat and serve the stew hot with the side of your choice.
Happy Cooking time.