Nigerian Beef Stew is a mouthwatering West African stew made with blended plum tomatoes, red bell peppers, and habanero peppers and spiced to perfection. It is so versatile and is amazing with so many different dishes!
Nigerian stew is by far the most popular side dish made in Nigeria and is traditionally eaten with rice or boiled yam. I make this every week and always have it in my fridge as it makes meal prep a breeze.
This Nigerian beef stew is made with beef cuts, but you can change it up as you like. You can make it using chicken like in this African chicken stew or add leafy greens like in this African Spinach Stew.
I like that I can come back home after being gone all day, and quickly warm up some cauliflower rice and have it with this African stew. It is so easy to make and you can't go wrong with it!
Is Nigerian stew spicy?
Nigerian stew is often spicy since it is made with scotch bonnet peppers or habanero peppers. These hot peppers help cut down on the acidity of the tomatoes and improve the flavor of the stew. You can use more or less pepper depending on your preference.
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Ingredients used for this recipe
- Olive oil: To fry the tomatoes and pepper mixture. Another popular choice is peanut oil or palm oil.
- Vegetables: Tomatoes, red bell peppers, habanero pepper, and onions. The traditional Nigerian beef stew is made with scotch bonnet peppers. A good substitute is habanero pepper which is similar in heat and flavor. For the tomatoes, it is best to use plum (roma) tomatoes. These are best for Nigerians stews because they are denser and have less juice.
- Spices: I use bouillon powder, thyme, black pepper, curry, and salt.
- Broth/stock: To enhance the flavor.
- Beef cuts.
What is the best beef cut for Nigerian stew?
For this Nigerian stew, it is better to go for tougher, less expensive cuts of beef.
Tougher cuts have lots of collagen-rich connective tissue which becomes nice and chewy after cooking.
The best cut for this beef stew is the chuck which includes the shoulder, neck, and upper arm muscles of the cow.
How to make this recipe
- Start by preparing the beef. If not already pre-cut, cut the beef into midsized cubes, wash and drain. Place in a pot and add enough water to cover it, then add salt and black pepper.
- You don’t need to add a lot of spices here. You need just enough to bring out the flavor but remember spices will still be added to the stew. Let it cook for roughly 20-25 minutes. You can let it cook a bit longer if you want it more tender, or a bit shorter if you want it tougher.
- Blend the tomatoes, bell pepper, habanero pepper, and half of the onion together. Chop the other half onion and set aside. You can use a regular blender but I use a smaller personal blender because it blends to just the right texture and I don't have to add water to it. When the beef is ready, drain it out from the stock, but save the stock. We’ll still need it later to add flavor to the stew.
- Add olive oil to a large skillet. When heated, add the onions and stir until it just begins to wilt. Pour in the blended tomato and pepper mixture, add black pepper, and stir. I don’t add other spices just yet because I will be adding the stock later on, and I don’t want to run the risk of the stew being too salty. Let it simmer for about 5 minutes.
- Add in the beef and some of the stock. I add half a cup of stock first and possibly add a little more if I need to. Add the thyme, bouillon powder, and curry. Taste for salt before adding any.
- Cover and let simmer for 10 minutes. Your beef stew is ready to eat!
Each serving contains 3 net carbs and serves 8. It can be kept in the fridge for up to a week and still taste really fresh!
What can I eat this stew with?
This Nigerian stew is a side dish that can go really well with a lot of dishes. Use it to eat cauliflower rice, shirataki noodles, or to add more flavor to a baked chicken dish!
How to make ahead for meal prep
This Nigerian beef stew is perfect for meal prep and can be made ahead in case you're short on time.
One way to do this is to blend the tomatoes and peppers ahead of time and freeze in sizable portions. Before you freeze, boil the blended mixture for about 10 minutes to reduce the moisture content so it lasts longer.
You can also freeze the completed stew in proportions and take out as needed.
Expert Tips
- When blending the vegetables, it helps to blend the tomatoes first because it releases enough moisture which helps to blend the other vegetables. After the tomatoes are well pureed, add the bell peppers, habanero pepper, and onions and blend again.
- Nigerian beef stew tastes much more flavorful if the blended mixture does not contain a lot of water. If it turns out watery when you blend it, pour it into a pot and let some of the water evaporate over medium heat.
- Use fire-roasted tomatoes for a smoky flavor.
- This recipe calls for one habanero pepper. If you think it might be too spicy for you, use half a habanero pepper. Do not omit it as the taste will be drastically different if you do.
- If it is still too spicy, remove the core and seeds of the habanero pepper before using it.
- Alternatively, you can add an extra tomato or two, to tone down the heat of this Nigerian stew.
Enjoy these other low carb stews!
Ofada Stew (Green Bell Pepper Stew)
Efo Riro (Nigerian Spinach Stew)
Need more African spicy foods? Try these!
Fumbwa (Congolese Spinach Stew)
Helpful Resources
Stew Science: How to Choose the Best Cuts for Beef Stew
Recipe
Nigerian Beef Stew
Ingredients
To boil the beef
- 1 lb beef
- 1.5 cups water
- 1 tsp black pepper
- ½ tsp salt
To make the stew
- 3 plum tomatoes
- 1 red bell pepper
- 1 habanero pepper
- 1 onion
- ½ cup olive oil
- ½ cup beef stock/broth
- 1 tbsp bouillon powder
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp curry
- salt to taste
Instructions
To boil the beef
- Wash beef and place in a pot.
- Add water, salt, and black pepper and bring to a boil.
- After it boils, stir together and let cook for 20-25 minutes.
To make the stew
- Blend the tomatoes, bell pepper, habanero pepper, and half an onion together.
- Chop the other half of the onion.
- Pour olive oil in a pan and when heated, add the chopped onions and stir till its wilted.
- Add the blended tomato and pepper mixture and black pepper and stir.
- Boil for 5 minutes on medium heat.
- Add the beef and 1/2 cup of stock and mix together.
- Add a little more broth if needed, till it has enough of a stew-like consistency.
- Add the thyme, bouillon powder, and curry. Taste for salt before adding any.
- Cover and let simmer for 10 minutes on medium-low heat.
- Serve and enjoy!
Notes
- When blending the vegetables, it helps to blend the tomatoes first because it releases enough moisture which helps to blend the other vegetables. After the tomatoes are well pureed, add the bell peppers, habanero pepper, and onions and blend again.
- Nigerian beef stew tastes much more flavorful if the blended mixture does not contain a lot of water. If it turns out watery when you blend it, pour it into a pot and let some of the water evaporate over medium heat.
- This recipe calls for one habanero pepper. If you think it might be too spicy for you, use half a habanero pepper. Do not omit it as the taste will be drastically different if you do.
- If it is still too spicy, remove the core and seeds of the habanero pepper before using it.
- Alternatively, you can add an extra tomato or two, to tone down the heat of this Nigerian stew.
You have a great way of explaining your recipes that I don't go wrong following them.
Thank you, Peter!
I made this recipe and it is delicious!!! Thank you for your efforts in making it easy for low-carbers to continue to enjoy the taste of Africa.
I'm so glad you enjoyed this recipe, Phyllis!
Hi tayo,
If I wanted to add a vegetable, would that be ok? And which vegetable would you recommend? I went to the African store, and can’t wait to make this!
Hi Leah, you can add vegetables like zucchini or carrots. I like to add leafy greens like spinach and I have a spinach stew recipe here: https://lowcarbafrica.com/efo-riro-nigerian-spinach-stew/
Awesome! Thank you for the suggestion, and the link to the spinach stew. I will definitely try making both!
You're welcome, Leah. I hope you enjoy them!
What's the calorie size?