Viral Nigerian Beef Stew Recipe

This Viral Nigerian Beef Stew is a rich, hearty dish packed with tender beef pieces simmered in a deeply flavorful tomato sauce. The stew gets its vibrant color and taste from a blend of fresh tomatoes, red bell peppers, onions, and a mix of warming spices. It’s the kind of meal that fills your kitchen with amazing smells and makes you excited to eat.

I love making this stew because it’s simple but feels special every time. I usually start with browning the beef until it’s just right, then letting it cook slowly in the tomato sauce so the flavors really come together. One trick I like is blending the tomatoes and peppers to get a smooth, thick sauce that clings to the beef perfectly. It’s always a hit with family and friends, and I’ve found it’s great for sharing.

My favorite way to enjoy this stew is with plain white rice or soft fried plantains on the side—they soak up all that delicious sauce. Sometimes, I also add a scoop of steamed veggies for a little extra color and crunch. If you haven’t tried Nigerian beef stew yet, this recipe is a fantastic place to start. I promise it will warm your heart and your appetite!

Key Ingredients & Substitutions

Beef: Stew meat with good marbling works best for tender, juicy results. If you prefer, you can use chuck roast or oxtail. For a leaner option, try sirloin, but it might be less tender.

Red Bell Peppers & Tomatoes: These give the stew its rich red color and sweetness. If fresh tomatoes aren’t available, canned tomatoes can work, but fresh is best for flavor. You can swap bell peppers with sweet red peppers if needed.

Scotch Bonnet Peppers: These add authentic heat and aroma. If you want less heat, reduce the number or substitute with milder chili peppers or jalapeños while keeping some spice for character.

Tomato Paste: This thickens and deepens the tomato flavor. If unavailable, tomato sauce can be a substitute but add less liquid elsewhere to keep the stew thick.

Spinach or Scent Leaves: Fresh herbs brighten the stew at the end. If scent leaves aren’t accessible, fresh parsley or basil works well to add that green touch.

How Do You Get Tender Beef and a Thick, Flavorful Sauce?

Two things are key here: properly browning the beef and slowly cooking it in the sauce.

Browning beef: Heat oil in your pot until hot, then brown beef in batches so it sears instead of steams. This locks in flavor and adds depth.
Simmering low and slow: After adding the beef back to the sauce, keep the heat low and cover the pot partially. This lets the beef cook gently until tender and lets the sauce thicken naturally.
Reducing the blended tomato mix: Cooking the pepper and tomato blend for 15-20 minutes thickens the stew base and removes raw flavors. Stir often to avoid burning.

Be patient during these steps—they make all the difference for a rich, hearty beef stew that your whole family will enjoy!

Equipment You’ll Need

Large heavy-bottom pot or Dutch oven – great for even heat and slow simmering, perfect for tender beef.
Blender – makes it easy to blend peppers, tomatoes, and onions into a smooth stew base.
Wooden spoon – ideal for stirring without scratching your pot.
Sharp knife and cutting board – for chopping beef, onions, and peppers cleanly and safely.
Measuring spoons and cups – to keep your spices and liquids balanced every time.

Flavor Variations & Add-Ins

Swap beef for chicken chunks for a lighter stew that still soaks up the rich sauce beautifully.
Add diced carrots or green beans during simmering for a touch of sweetness and extra crunch.
Try smoked paprika or a pinch of cayenne instead of Scotch bonnet peppers for a smoky or different kind of heat.
Stir in chopped fresh thyme or rosemary near the end for an herbal twist that brightens up the stew.

Ingredients You’ll Need:

2 lbs beef stew meat, cut into cubes
¼ cup vegetable oil (for frying beef and stew)
4 large red bell peppers, seeded and roughly chopped
6 large ripe tomatoes, roughly chopped
2 large onions, divided (1 chopped, 1 blended with peppers and tomatoes)
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
2-3 Scotch bonnet peppers (adjust to spice preference)
2 tablespoons tomato paste
2 cups beef broth or water
1 teaspoon dried thyme
2 bay leaves
1 teaspoon curry powder (optional)
Salt to taste
Black pepper to taste
1 teaspoon paprika (optional, for color and smoky flavor)
1 teaspoon sugar (balances acidity)
Fresh spinach or scent leaves (nchuanwu or substitute with parsley), shredded (optional)

Time You’ll Need:

This recipe takes about 20 minutes to prepare and blend the ingredients, plus 1.5 to 2 hours simmering time to cook the beef until tender and develop the rich flavors. Plan for about 2 hours and 20 minutes total.

Step-by-Step Instructions:

1. Prepare and Brown the Beef:

Season the beef cubes with salt, black pepper, and curry powder if using. Heat half of the vegetable oil in a large pot over medium-high heat. Brown the beef cubes in batches until they have a nice sear on all sides. Remove the beef and set aside.

2. Make the Stew Base:

In a blender, combine red bell peppers, tomatoes, one onion, Scotch bonnet peppers, garlic, and ginger. Blend into a smooth mixture.

3. Cook the Base:

In the same pot, add the remaining oil and sauté the chopped onion until soft and fragrant. Stir in the tomato paste and cook for about 3 minutes to deepen its flavor. Then pour in the blended pepper and tomato mixture. Cook on medium heat for 15 to 20 minutes, stirring occasionally until the sauce thickens and the flavors develop.

4. Add Spices and Beef, Then Simmer:

Add dried thyme, bay leaves, paprika, sugar, and adjust salt and pepper to taste. Return the browned beef cubes to the pot. Pour in beef broth or water to just cover the beef. Bring it to a boil, then reduce heat to low, partially cover, and let it simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking. The beef will become tender and the sauce thick and rich.

5. Finish the Stew:

About 10 minutes before serving, stir in shredded fresh spinach or scent leaves if using, adding a fresh herbal touch. Remove bay leaves and adjust seasonings if needed.

6. Serve and Enjoy:

Serve the stew hot with steamed white rice, fried plantains, or your favorite swallow like fufu or amala. Enjoy the rich, tender beef and vibrant, flavorful sauce that makes this Nigerian stew so popular.

Can I Use Frozen Beef for This Stew?

Yes, you can! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps it brown properly and ensures even cooking.

How Can I Make This Stew Less Spicy?

Reduce the number of Scotch bonnet peppers or remove them entirely and substitute with milder peppers like bell peppers or jalapeños. You can always add a little chili powder later if you want more heat.

Can I Prepare the Stew Ahead of Time?

Absolutely! The flavors actually deepen if the stew sits for a few hours or overnight in the fridge. Just reheat gently on the stove before serving.

How Should I Store Leftovers?

Keep any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to prevent sticking, or use the microwave.