Nigeria - Tomato Beef Stew

nigeria-tomato-beef-stew

I can honestly say this has been one of my favorite dishes for my WNTW project so far. And people have been asking me to post the recipe so that is exactly what I’m doing. This recipe is EASY and so flavorful, so make sure to go make it and let me know how it tastes for you guys!

Very delicious and very simple flavors. All you really needed to do was fry all the sides to the beef until browned, blend all the other flavors in a blender, and then simmer everything together. Very easy, delicious meal.

Justin and I liked it so much, we didn’t realize we ate all 1.5 lbs of the beef. Oops. But it was so worth it. So good. Highly recommend.


Ingredients

  • 1-2 pounds beef chuck, chopped into bite size pieces

  • Salt and pepper

  • 1 yellow onion, chopped

  • 1/2 cup oil

  • 4 roma tomatoes, roughly chopped

  • 4 garlic cloves, minced

  • 1/4 cup parsley, chopped

  • 3-4 tablespoons celery leaves, chopped

  • 1 teaspoon thyme

  • 1-2 basil leaves

  • 1/2 scotch bonnet pepper, sub 1/2 habanero

  • 14-oz tomato sauce

  • 1/2 teaspoon curry powder

  • 1 teaspoon white pepper

  • 2 teaspoons paprika

  • 1 tablespoon maggi powder, sub beef stock powder

  • 1-2 scallions stalks, thinly sliced for garnish

Instructions

  1. In a pot on medium-high heat, fill with water and add the beef, salt and pepper, and about 1/4 of the chopped onions. Use enough water to cover all of the ingredients. Bring to a boil before reducing the heat to medium for 30 minutes. When done, drain the liquid. Or you can reserve some of the liquid to adjust the consistency later.

    • Honestly, this step should be optional. It just helps get the beef a bit more tender before you start the rest of the steps and lets you have some extra stock for later steps.

  2. Add the oil to the pot, and brown the beef for 5-10 minutes. Set the beef aside when browned.

  3. Now, in a blender, add the rest of the onions, roma tomatoes, garlic, parsley, celery leaves, thyme, basil, and the bonnet pepper. Blend until smooth before adding the mixture to the pot. It’s fine if you have some of the boiled onions leftover by the way. 

  4. Heat the pot to about medium-high and add the can of tomato sauce to the mixture as well. When it comes to a boil, add the curry powder, white pepper, paprika, and maggi seasoning. Lower the heat to low, and let it simmer for about 30 minutes. 

  5. Add the beef and simmer for an additional 15 minutes. Or for an hour or more if you want the beef to be extremely tender and fall apart (highly recommend). Be sure to give it an occasional stir to prevent ingredients from sticking to the pot. Add more water or stock if the sauce is beginning to be too thick. 

  6. When you’re ready for serving, taste for any seasonings and adjust accordingly, garnish with scallions and serve with rice!

Recipe adapted from Immaculate Bites. 

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I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.  What country would you like to see next? Let me know in the comments!

I’m a huge fan of traveling, and an even bigger fan of eating. Have you ever had street food in Taiwan? Or fried cheese with fries at a local tavern in Slovakia? Well, join me each week as I attempt to make a dish from every country in the world.

What country would you like to see next? Let me know in the comments!


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