This Viral Nigerian Beef Stew is a delicious, rich, and flavorful dish that’s full of tender beef chunks cooked in a vibrant tomato sauce. It’s packed with spices, peppers, and a hint of smokiness that makes it stand out. The stew is thick and comforting, with a perfect balance of heat and savory goodness that keeps you coming back for more.
I love making this stew because it’s not only tasty but also brings back memories of family gatherings and celebrations. The aroma fills the kitchen and draws everyone to the table. A little tip I follow is to cook the beef slowly until it’s super tender and let the sauce simmer until it thickens beautifully – that step makes all the difference!
My favorite way to enjoy this beef stew is over fluffy white rice or alongside soft bread to soak up the sauce. It’s a crowd-pleaser every time and so easy to make, even for a busy weeknight meal. If you like a bit of spice, adding a fresh chili on the side is a great touch! This recipe has truly earned its viral status for good reason.
Key Ingredients & Substitutions
Beef: Use stew meat with some fat for tenderness. If you prefer leaner cuts, add a bit more cooking time to soften it. For a quicker option, try beef chuck or even stew cuts from lamb or goat.
Oil: Palm oil is traditional and adds rich flavor, but vegetable oil or canola works well too. I prefer palm oil for its authentic taste, but if you don’t have it, vegetable oil is a fine substitute.
Peppers and Tomatoes: The mix of red bell peppers, Scotch bonnet, and tomatoes creates the stew’s signature color and heat. You can adjust the Scotch bonnet quantity to control spiciness or swap with habanero peppers if preferred.
Seasoning: Curry powder, thyme, smoked paprika, and bay leaves build deep, fragrant layers. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can work. Fresh herbs like basil add a nice punch at the end.
How Can I Get Tender Beef and Thick Stew Sauce?
Getting the beef tender and the sauce just right takes time and a bit of patience. Here’s what helps:
- Brown the beef well: This locks in flavor and adds depth.
- Simmer low and slow: Cover and cook on low heat for 1.5 to 2 hours. Stir every 20 minutes and add water if it dries out.
- Thicken the sauce: Reduce the tomato and pepper base before adding beef. Let the stew simmer uncovered in the final 5-10 minutes to thicken naturally.
- Use pureed fresh tomatoes and peppers: This ensures a rich, smooth stew without lumps.
With these steps, you’ll have a stew that’s both rich in flavor and tender in texture every time. Slow cooking is key!
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering the beef until tender.
- Blender or food processor – to easily blend fresh tomatoes, bell peppers, and Scotch bonnet peppers for a smooth stew base.
- Wooden spoon – great for stirring the stew without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, ginger, and fresh herbs easily.
- Measuring spoons – to get the right balance of spices every time.
Flavor Variations & Add-Ins
- Swap beef with goat meat or lamb for a different but still authentic Nigerian stew twist.
- Add some diced potatoes or carrots in the last 30 minutes for extra heartiness and sweetness.
- Use smoked paprika along with a dash of cumin for a smoky, earthy flavor boost.
- Stir in chopped okra near the end for a slight thickening effect and extra texture.
Viral Nigerian Beef Stew Recipe
Ingredients You’ll Need:
For the Beef and Stew:
- 2 pounds beef stew meat, cut into chunks
- 1/4 cup vegetable oil (or palm oil)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 5 large fresh tomatoes, blended or finely chopped
- 3 large red bell peppers, blended or finely chopped
- 2-3 Scotch bonnet peppers (adjust to taste), blended
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cayenne pepper (optional for extra heat)
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 teaspoons curry powder
- Salt and black pepper to taste
- 2 cups beef broth or water
- Fresh spinach or chopped basil (about 1/2 cup), chopped, for garnish
To Serve:
- Cooked white rice or bread
Time You’ll Need
This recipe takes about 20 minutes of active preparation and cooking to brown the beef and prepare the stew base. Simmering the beef to tender perfection will take about 1.5 to 2 hours. In total, plan for roughly 2 to 2.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Beef
Season the beef chunks with salt, black pepper, and a little curry powder. Heat a small amount of oil in a large pot over medium-high heat. Brown the beef on all sides for about 7-10 minutes, then remove it and set aside to keep warm.
2. Cook the Aromatics
In the same pot, add remaining oil if needed. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and ginger and cook for another 2 minutes to bring out their flavors.
3. Make the Stew Base
Add the blended fresh tomatoes, red bell peppers, and Scotch bonnet peppers into the pot. Stir in the tomato paste, smoked paprika, dried thyme, bay leaves, remaining curry powder, and cayenne pepper (if using). Let this mixture cook on medium heat until it reduces and thickens slightly, about 15-20 minutes. Stir occasionally to prevent sticking.
4. Simmer the Beef
Return the browned beef chunks to the pot. Pour in the beef broth or water, just enough to cover the beef. Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is tender. Stir occasionally, adding more water if the stew gets too thick or starts to stick to the bottom.
5. Final Seasoning and Garnish
Adjust salt and pepper to your taste. Stir in the chopped spinach or basil for a fresh, vibrant touch. Allow the stew to simmer uncovered for about 5 more minutes to let flavors meld and the sauce thicken naturally.
6. Serve and Enjoy
Serve your rich and hearty beef stew hot over fluffy white rice or with soft bread to soak up every bit of the flavorful sauce. This viral Nigerian beef stew is perfect for cozy meals and sharing with family and friends!
Can I Use Frozen Beef for This Stew?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry before browning to prevent excess moisture and ensure a nice sear.
How Can I Make the Stew Less Spicy?
Reduce or omit the Scotch bonnet peppers and cayenne pepper. You can replace Scotch bonnet with milder peppers like bell peppers for flavor without the heat.
Can I Make This Stew Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for 3-4 days. You can also freeze portions for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.
