- Beef1 KilogramsStewing Beef
- Tomato6 PiecesMedium to large sized red tomatoes
- Pepper1 Slightly Heaped CupsI used a mix of red chilli pepper (locally called shombo) and red habanero pepper (locally called ata rodo). If you want the stew spicy, increase to 1 1/2 cups. If you don't care for pepper, you can use other less spicy varieties of red peppers.
- Onion2 PiecesI wanted my stew to have a lot of sliced onions in it so I used 1 Large onion which i blended with the tomato and pepper and 1 medium onion which i sliced.
- Tomato Paste (Optional)1 TablespoonsI wanted the stew to have a local Nigerian stew taste so I used Gino tomato paste, a local Nigerian brand. Note that using tomato paste will make your stew thicker than a stew made without tomato paste
- Bay Leaf1 PiecesTear it into a few small pieces. I used this because I wanted the stew to taste a bit like the stew used to make jollof rice
- Garlic2 ClovesMinced
- Curry Powder1/2 TeaspoonsOr as required
- White Pepper1/2 TeaspoonsOr as required
- Chilli Powder1/2 TeaspoonsGround Pepper
- Thyme1/4 Teaspoons
- Garlic Powder1 Teaspoons
- Beef Stock1 to 2 Cups
- Vegetable Oil1 to 1 1/2 Cups
- Salt and Maggi Seasoning CubesTo taste
How to make Nigerian Fried Beef Stew
For a non tomato or pepper based beef stew, check out this easy beef stew recipe.
Step 1. Wash the beef, season with salt and seasoning cube, a little chopped onions, curry powder, garlic powder, thyme, white pepper and chilli powder, add a little water and let it steam for about 20 minutes , then add more water and boil the beef until tender. Set beef and stock aside. Be sure to have enough stock because you’ll need it for the stew later.
Step 2. While the beef is cooking, slice 1 medium onion, set aside. Then blend the tomatoes, 1 large onion and peppers together. Blend until you get a smooth puree and don’t forget the deseed the peppers first. After blending I had about 4 cups of blended puree.
Step 3. Put the blended puree in a pot and steam until all the water dries up and the puree thickens. After steaming, I had about 2 cups of puree left.
***It is important to steam until all the liquid dries up first, so that when you are making the stew, the puree will fry in the oil and not boil in the oil due to the water content. In my opinion, when the puree boils in the oil as opposed to frying, this contributes to the puree not completely losing its sour taste even after the stew is done, a common problem when making Nigerian stews.
Step 4. Add oil to a pot, heat up, then add the cooked beef and fry until they have browned. Remove the fried beef from the oil.
Step 5. Gauge the quantity of oil left in the pot, it should be at least 1 cup left. If there isn’t enough oil, add a little more and heat up.
Step 6. Add in the sliced onions and minced garlic. Stir and let it fry for about 5 minutes. Don’t do this on high heat so it won’t burn.
Step 7. Add the tomato paste if you will be using, stir until it dissolves in the oil, let that simmer for about 2 to 3 minutes.
Step 8. Add the steamed tomato and pepper puree. Stir and let it fry for about 3 minutes then season with salt and seasoning cubes to taste, curry powder, garlic powder, white pepper, chilli powder, thyme and add the bay leaves.
Step 9. Stir and cook for about 15 to 20 minutes. Be sure to stir occasionally so the stew doesn’t burn or stick to the bottom of the pot. If you find the stew dehydrated at any point, add a cooking spoon of stock to supplement on liquid.
Step 10. Add the beef and beef stock. Stir, taste for salt and cook for about 15 to 20 minutes.
Done. Your Fried Beef Stew is ready. Serve with rice or anything you want 🙂