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Nigerian Beef Stew - Classic Nigerian Stew Recipe

Nigerian beef stew is one of the most versatile Nigerian stew. It is prepared and enjoyed all over Nigeria. It is red almost orangish in colour and oh so appealing to the eyes. This African stew recipe is the one to try.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Meat, Stew
Cuisine: African, Nigerian
Keyword: African beef stew, Nigerian beef stew, Nigerian Stew
Servings: 8
Calories: 100kcal
Author: K's Cuisine
Cost: £10


  • 1 kg Beef Cut and cleaned
  • 3 Large long red peppers or bell peppers
  • 1- 3 Scotchbonnets You can use more if you like it hot
  • 400g canned Tomatoes or 4 fresh tomatoes
  • 1 Onion to blend with peppers
  • 1 medium Brown onion chopped
  • 2 Stock cubes/ bouillion cubes
  • 1/3 cup Vegetable oil you can decant after stew is cooked.


  • Make the pepper mix by blending the scotchbonnet, bell peppers, tomatoes and onion.
  • Pour the blended peppers in a pot, put on heat and boil to reduce water content.
  • Boil beef with chopped onions, stock cube and salt then grill or fry the boiled meat.
  • In a pot, add vegetable oil and chopped onions, saute for 3 minutes (If you fried the beef use the vegetable oil from frying the beef) then add in the boiled pepper.
  • Add meat stock, stock cubes and salt and leave to fry for 10 minutes
  • Add in the grilled or fried beef and let the stew fry for another 5 - 10 minutes.
    Cover the pot slightly with lid to minimise splash all over cooker and kitchen worktop.
  • When the stew is cooked, take off heat.
  • That's beef stew ready to be enjoyed.



Serve with rice, plantain or any swallow of choice.
Can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.
Calories not calculated for this recipe.