Nigerian Beef Stew can also be used for preparing jollof rice, beans and coconut rice. Just take out the beef from the stew and you have a plain stew to use for any recipe that calls for red stew.
Ingredients For Nigerian Beef Stew
• 500g beef (or assorted beef,such as cow skin (ponmo) or tripe (shaki)
• 1.5kg Fresh tomatoes or tinned tomato puree
• 100g Canned tomato paste (optional)
• 1 litre Vegetable oil
• 2 or 3 medium bulbs Onions
• 5 Habanero Pepper (atarodo)
• 2 stock cubes
• 1 tablespoon Thyme
• 1 tablespoon Curry
• Salt to taste
Directions For Nigerian Beef Stew
• Wash and cut the meat into bite-able sizes. Place in a pot and add water, thyme, curry,1 stock cube and salt to taste.
• Cook the meat until its done and fry/grill, then set aside and reserve the beef stock. Slice one of the onions and set aside.
• Open up the canned tomato paste, scoop out the content into a bowl and dilute with a little water and set aside.
• Next, grind the tomatoes, peppers and onions. If you are making use of only the thick tomato paste, simply dilute it in a little water and set aside.
• Pour the ground tomato mix into a pot and leave to boil until the consistency is thicker and the excess water is dried up.
• Heat up the vegetable oil, add some onions and fry then add the cooked tomato mixture and fry for 5 minutes then add the diluted tomato paste and fry for 20 minutes.
• Or until the tomato looses its sour taste. Stir continuously to prevent burning at the bottom. Add the beef stock and cook for 10 minutes.
• Next, add the fried beef, remaining stock cube and salt to taste. Cover and leave to simmer for 5 minutes.
• You'll notice at this stage that the oil has risen to the top of the stew. That's it, your Nigerian Beef Stew is ready.
Note: Scoop out the excess oil and preserve in the fridge to re-use again for Nigerian soups, stews, beans, plantain and yam recipes.
Nigerian Beef Stew is usually served with boiled rice, fried/boiled yams, plantain recipes and beans recipes. Enjoy!