Nigerian Beef Stew (African Stew Recipe)

This is how I make my classic, rich, aromatic Nigerian beef stew. It is delicious, nutritious, and easy to make. All you need is a big pot and about an hour of your time.

NIGERIAN TOMATO STEW

Beef stew is one of the most popular and recognizable Nigerian stews. Growing up in Nigeria, no Sunday was complete without the rich, comforting aroma of beef stew simmering in the kitchen.

My mom’s version was one of the best. It's bold, spicy, and always made in big batches. Today, I’m sharing my take on this classic, which I have perfected over the years of cooking and tweaking.

WHAT IS NIGERIAN STEW?

First, let’s talk about what the Nigerian stew is. It’s a delicious, rich, and slightly spicy stew. It is made with well-cooked beef (or other meat types) together with bell peppers, tomatoes, onions, seasoning, and spices.

The result is a delicious pot of red stew. It's okay to drool at this point! It happens.

MY TO-GO STEW

This stew is my to-go stew because it goes with almost anything from rice to yam, pasta, beans, bread, potatoes, and much more. It also stores well in the freezer, so I always make a big batch and store it in my freezer. Then, I reheat as I need it.

It is loaded with beef, tripe, and beef liver. The whole stew comes together in one pot. Since this stew is tomato-based, it is sometimes also referred to as tomato stew.

I've made quite a few stews on the blog – Chicken Peanut Stew, Chicken Stew, Turkey stew, and Fish stew, just to name a few. However, this one just hits home differently!

Why You Will Love This Recipe

• Bold, balanced flavor: A perfect mix of savory, sweet, and spicy.
• Deep richness: Frying the pepper base brings out intense flavor.
• Proper texture: Not too watery, not too thick, just right for scooping with rice or yams.
• Tried and tested: I have made this recipe dozens of times. It’s a family favorite.

TYPES OF MEAT TO USE

You can use any meat cut to make the Nigerian stew. In fact, different families have their favorite meat cut choices - tough meat cuts, lean beef, or stewing beef. So it's totally up to you! 

You can use only beef or a variety of meat parts like tripe, ponmo (skin), beef liver, or beef kidney.

Personally, I like to use beef stew meat, but when I don't find it in the grocery store, I use any meat cut on sale. 

I love tripe especially because it acts as a sponge, absorbing all the intense flavor of the stew.

Ingredients for making the Perfect Nigerian Beef Stew

• Beef: Be sure to season very well, then boil until very tender. You can also deep fry or air fry before adding them to the stew.
• Fresh Tomatoes, Red Bell Peppers (tatashe), Onion, ginger, garlic & Scotch Bonnet: These form the pepper base. Blend until smooth. The Garlic & Ginger adds a layer of extra depth and aroma.
• Onions: I use two—one blended into the sauce, and the other sautéed for that sweet, rich base.
• Vegetable or Palm Oil: Frying the pepper mix is essential. Don’t skip this step!
• Bouillon Cubes (Maggi, Knorr, or any other brand of your choice): A classic Nigerian flavor booster.
• Curry Powder & Thyme: These spices give the stew its signature flavor.
• Salt, Black Pepper to finish it off.

How to make Nigerian Beef Stew in a few steps:

• Cook the Meat: Season the beef with salt, onions, garlic, and ginger. Boil until tender. You can fry it lightly afterward for a deeper flavor or use as-is. Reserve the stock.
• Blend the Pepper Mix: Blend fresh tomatoes, red bell peppers, Scotch bonnet, onion, garlic, and ginger until smooth.
• Fry the Sauce: Heat oil in a pot, then sauté sliced onions until soft. Add the blended pepper mix and fry over medium heat, stirring occasionally, until the sauce reduces
• Add Seasoning & Meat: Season and stir in the cooked beef and some reserved stock. Let it simmer until the flavors are fully developed.
• Taste and Finish: Adjust seasoning if needed, then simmer until the stew reaches your desired consistency. It should be thick and glossy, not watery

THE SECRET TO MAKING A PERFECT NIGERIAN TOMATO STEW

In my opinion, the secret to achieving a deep, delicious Nigerian stew is a good stock coupled with the time given to the stew to simmer.

The stock enhances the overall flavor of the stew, while the simmering time is just as important because it gives the meat enough time to soak up the stew's flavor.

ADJUSTING SPICINESS TO TASTE

I find this stew to be relatively mild. Despite its angry red color. That said, feel free to adjust the heat of the stew according to your spice tolerance.

Sometimes, I choose to roast my peppers when making this stew. Trust me; it hits home differently. You can check out my chicken stew recipe to learn how I roast my bell peppers.

Storing

Refrigerator: This recipe keeps well in the fridge. Be sure to cool the stew to room temperature before refrigerating it in a resealable container. Simply reheat in a pot over medium-low heat or microwave in a microwave-safe bowl when ready to serve. 

Freezer: This stew also freezes well! Be sure to put the leftover in airtight containers, and leave about ½" to 1" of air above the stew to allow it to expand while freezing. This beef stew can last up to 3 months in the freezer.

NOTE: In this recipe, I used a mixture of palm oil and vegetable oil. Using both is not compulsory; it's just a personal preference. You can use either of the two or use the mixture as I did. It's delicious either way!

Common Questions About Nigerian Beef Stew

• Can I use other meats? Yes! This recipe works with goat meat, chicken, or even a mix of meats. Adjust boiling times accordingly.
• How do I store leftovers? Nigerian Beef Stew freezes very well! Store cooled stew in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
• Why is my stew watery? This often happens if the blended pepper mixture is not cooked down enough. Simmer until you reach your desired consistency.
• Can I make it less spicy? Yes, simply reduce the number of scotch bonnet peppers or omit them entirely. You can use bell peppers for flavor without heat.

Tips for the Best Nigerian Beef Stew

• Don't Rush the Pepper Mix: Cook the blended peppers and tomatoes very well. This helps remove any raw taste and gives a rich flavor.
• Balance the Spice: If you are sensitive to heat, start with just one scotch bonnet pepper (or half). You can remove the seeds for a milder heat. You can always add a pinch of cayenne pepper later if you want more heat.
• Quality of Oil Matters: Palm oil is traditional for its unique flavor and color. If you are new to it, start with half palm and half vegetable oil. You can also adjust the ratio to your preference.
• Taste as You Go: Always taste your stew at different stages, especially before adding salt. Bouillon powders contain salt, so adjust only after all ingredients are combined.
• Serve It Your Way: While delicious with white rice and fried plantains, this stew is incredibly versatile! Try it with boiled yams, pounded yam, eba, or even crusty bread.

Check out my other delicious Nigerian soups and stews

• Nigerian Chicken Stew
• Okro Soup
• Ogbono Soup
• Egusi Soup
• Banga Soup
• Ewedu Soup (Jute Leaves Soup)

Note: This recipe was first published in June 2015. It was one of the few first recipes I published on the blog! I have since re-tested it, so here is the new and improved version, with new photos, clearer instructions, and metric measurements. 

https://www.youtube.com/watch?v=FhE78G5F8vM

If you make this Nigerian Beef Stew Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

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