Nigerian Beef Stew

Chef 3009 Videos
Author: on YouTube

for 6 servings

5 plum tomatoes, chopped, divided
2 red bell peppers, chopped
½ red onion, chopped
½ red onion, sliced
2 habanero peppers, chopped
6 cloves garlic
12 oz tomato paste
1 tablespoon salt, plus 1 teaspoon salt, divided
1 ½ teaspoons black pepper, divided
½ cup water
1 cup vegetable oil
1 ½ lb flank steak, cut into strips
1 teaspoon fresh rosemary
1 teaspoon paprika
1 teaspoon curry powder
2 cubes beef bouillon
1 bay leaf
white rice, cooked, for serving
fried plantain, for serving
scallion, for serving
fresh parsley, for serving


  1. In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
  2. Heat vegetable oil in a large pot over medium-high heat.
  3. Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
  4. Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
  5. Add the blended tomato and pepper mixture and the bay leaf.
  6. Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
  7. Fish out the bay leaf.
  8. Remove stew from heat and let sit 10 minutes.
  9. Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
  10. Enjoy!