This Viral Nigerian Beef Stew Recipe is a rich and flavorful dish that brings together tender beef chunks simmered in a deeply spiced tomato sauce. The stew is thick, hearty, and packed with the perfect blend of peppers, onions, and traditional seasonings that give it a lovely smoky and slightly spicy taste. It’s the kind of stew that fills your kitchen with such amazing smells it’s hard to wait for it to be ready.
I love making this stew because it’s straightforward but tastes like you spent hours on it. The secret is letting the stew cook slowly so all the flavors meld together and the beef becomes super tender. I usually like to add a little more pepper if I want it extra spicy, but the recipe is flexible depending on how you like your heat.
This beef stew goes great with plain white rice, pounded yam, or even bread to soak up all that delicious sauce. Whenever I serve it to friends or family, it’s always a hit because it’s so comforting and filling. Plus, it’s perfect for meal prep since it tastes even better the next day!
Key Ingredients & Substitutions
Beef chuck: This cut is great for stewing because it becomes tender and flavorful when cooked slowly. If you can’t find chuck, beef brisket or stew meat are good substitutes.
Red bell peppers & Scotch bonnet peppers: These give the stew its signature color and heat. You can use milder chili peppers if you prefer less spice.
Tomato paste & fresh tomatoes: Tomato paste adds depth and richness, while fresh tomatoes bring freshness. If fresh tomatoes aren’t available, canned tomatoes can work well.
Vegetable or palm oil: Palm oil adds a traditional flavor, but vegetable oil is easier to find and works fine too.
Herbs & spices: Thyme, bay leaves, and smoked paprika add complexity. Smoked paprika can be swapped for regular paprika if you don’t have it, but the smoky note is missed.
How Do You Achieve a Thick, Rich Nigerian Beef Stew Sauce?
The secret to that thick and flavorful stew sauce is frying the blended pepper mixture until the oil separates from the tomatoes. This step deepens the flavor and gives the stew its characteristic glossy look.
- Cook the blended pepper paste on medium heat, stirring often to prevent burning.
- Be patient—this can take 15-20 minutes but is crucial for flavor development.
- You’ll notice the oil begins to float on the surface as the water content reduces and the sauce thickens.
- Don’t rush this step or add water too early; letting it reduce properly is key.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering that tenderizes the beef.
- Blender or food processor – to make the smooth pepper and tomato mixture quickly and easily.
- Wooden spoon or heatproof spatula – great for stirring the stew without scratching your pot.
- Sharp knife and cutting board – for chopping the beef, onions, and peppers safely and efficiently.
- Measuring spoons and cups – to keep your spices and liquids just right.
Flavor Variations & Add-Ins
- Swap beef for chicken or goat meat – both soak up the spicy tomato sauce nicely and offer a different taste experience.
- Add diced carrots or bell peppers – for a touch of sweetness and extra color in the stew.
- Stir in chopped greens like kale or spinach near the end – to boost nutrition and add freshness.
- Include a touch of smoked chili powder or smoked paprika – to deepen the smoky flavor, especially if you skip palm oil.
How to Make Viral Nigerian Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into bite-sized cubes
- 1/4 cup vegetable or palm oil
- 3 large red bell peppers (or fresh red chili peppers), chopped
- 2 medium tomatoes, chopped
- 1 large onion, chopped (half for blending, half for frying)
- 3 cloves garlic
- 1-inch piece of ginger
- 1-2 scotch bonnet peppers (adjust to heat)
- 2 tbsp tomato paste
- 2 cups beef stock or water (as needed)
- 2 tsp smoked paprika
- 1 tsp thyme (dried or fresh)
- 2 bay leaves
- Salt and black pepper to taste
- 1-2 bouillon cubes (optional)
- Fresh chopped spinach or scent leaves (optional for garnish)
To Serve:
- Cooked white rice or boiled plantains
How Much Time Will You Need?
Getting this stew ready takes about 20 minutes to prep and blend, plus 1 to 1.5 hours to simmer until the beef is nice and tender and the sauce thickens perfectly. So, plan for about 1 hour and 45 minutes total.
Step-by-Step Instructions:
1. Prepare the Beef:
Rinse and pat dry your beef cubes, then season well with salt and pepper. Set aside to rest while you make the sauce.
2. Blend the Pepper Mixture:
In a blender, mix the red bell peppers, tomatoes, half the onions, garlic, ginger, and scotch bonnet peppers until smooth. Set this aside for frying.
3. Brown the Beef:
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the beef cubes and brown all over. Then, remove the beef and set aside.
4. Sauté the Onions:
In the same pot, add the rest of the chopped onions and cook until translucent and fragrant.
5. Fry the Tomato Paste:
Stir in the tomato paste and cook it for 3-5 minutes, which helps get rid of the raw taste and develops flavor.
6. Cook the Blended Pepper Sauce:
Pour in your blended pepper mixture. Fry it on medium heat for 15-20 minutes. Keep stirring so it doesn’t stick. You’ll see the oil start to separate from the sauce—that means it’s ready.
7. Add Spices and Herbs:
Mix in thyme, bay leaves, smoked paprika, and bouillon cubes if you want to use them.
8. Add Beef and Stock:
Put the browned beef back in the pot. Add enough beef stock or water to cover the meat halfway, then stir everything together.
9. Simmer the Stew:
Cover the pot and let it simmer gently on low heat for 1 to 1.5 hours. Stir every now and then, and add a little water if it gets too thick. The beef should be tender when done, and the sauce thick and deep red.
10. Add Greens (Optional):
If you want, toss in chopped spinach or scent leaves during the last 5 minutes of cooking. This adds great flavor and freshness.
11. Final Taste Check:
Give your stew a taste and adjust salt and pepper if needed.
12. Serve and Enjoy:
Dish up your flavorful beef stew hot, paired with white rice, boiled plantains, or anything you love. Enjoy!
Can I Use Frozen Beef for This Stew?
Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
How Can I Make the Stew Less Spicy?
Reduce or omit the scotch bonnet peppers, or substitute with milder chili peppers. You can also remove the seeds from the peppers to cut down on heat.
Can I Prepare This Stew Ahead of Time?
Absolutely! The flavors actually deepen after resting. Store the stew in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop before serving.
What Are Good Side Dishes to Serve with Nigerian Beef Stew?
This stew pairs well with steamed white rice, boiled plantains, pounded yam, or even bread. These sides help soak up the rich, flavorful sauce perfectly.
