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From @Sisi Jemimah's Recipes

Nigerian Beef Stew

2 hr · Serves 6

2 hrtotal
25 minhands on
19steps
6servings

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Ingredients

For the beef

  • 1 kg beef shin, washed and cut into medium pieces
  • 1 tsp dried thyme
  • 1 tsp curry powder
  • 2 bouillon cubes
  • Salt, to taste
  • 1 Scotch bonnet pepper
  • 1 onion, chopped
  • Water, as needed

For the roasted pepper sauce

  • 6 red bell peppers, halved and seeded
  • 6 medium tomatoes, halved
  • 4 chilli peppers
  • 3 Scotch bonnet peppers
  • 2 onions, quartered
  • 1 head garlic, top sliced off
  • 1 tsp vegetable oil

For the stew

  • 240 ml vegetable oil
  • 1 onion, finely chopped
  • 1 tsp dried thyme
  • 1 tsp curry powder
  • 2 bouillon cubes
  • Salt, to taste

Method

For the beef

  1. In a pot, combine the beef shin, dried thyme, curry powder, salt, bouillon cubes, Scotch bonnet pepper, and chopped onion.

  2. Mix thoroughly, cover, and cook over low to medium heat to allow the meat to release its natural juices.

    Then 15 min of waiting

  3. Add enough water to just cover the beef, cover, and simmer until cooked three-quarters through.

    Then 50 min of waiting

  4. Strain and reserve the beef broth.

  5. Grill or fry the beef pieces until browned, then set aside.

    Grilling adds a lovely smoky flavour and keeps the beef tender while adding a bit of bite.

For the roasted pepper sauce

  1. Preheat the oven to 375°F (190°C).

  2. Arrange the red bell peppers, tomatoes, chilli peppers, Scotch bonnet peppers, quartered onions, and garlic head on a baking tray.

  3. Drizzle a little oil over the exposed garlic head to prevent it from burning while roasting.

  4. Roast in the oven until charred at the edges.

    Then 45 min of waiting

  5. Peel any excess charred skin off the garlic.

  6. Blend the roasted vegetables until smooth, without adding any water.

For the stew

  1. Heat the vegetable oil in a large pan over medium heat.

  2. Add the finely chopped onion and fry until fragrant, about 2 minutes.

  3. Pour in the blended pepper mixture.

  4. Pour the reserved beef broth into the blender pitcher, swirl to catch any remaining pepper paste, and pour it into the pan.

  5. Season with dried thyme, curry powder, salt, and bouillon cubes, stirring well to combine.

  6. Cover with a splatter guard to allow steam to escape and simmer until the oil rises to the top, about 40 minutes.

    Then 40 min of waiting

  7. Add the grilled beef pieces to the stew and stir to coat thoroughly.

  8. Cover with the splatter guard and cook until the beef absorbs the stew flavours.

    Then 10 min of waiting

  9. Using a splatter guard instead of a tight lid allows steam to escape so the stew fries properly rather than steams.

  10. The oil helps preserve the stew and can be decanted off before serving if preferred.

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