Viral Nigerian Beef Stew Recipe

Rich, bold, and unapologetically flavorful, this Viral Nigerian Beef Stew is a West African staple made from tender beef simmered in a deeply spiced tomato and red pepper sauce. Known for its fiery kick and vibrant red color, this stew is traditionally served over white rice, boiled yams, or fried plantains—and it’s as comforting as it is unforgettable.

Why You’ll Love This Recipe

This stew is more than a meal—it’s a cultural experience. Every spoonful delivers layers of heat, sweetness, smokiness, and umami thanks to the blend of fresh peppers, slow-fried tomato sauce, and well-seasoned beef. It’s also highly adaptable in spice and texture, easy to make in large batches, and perfect for freezing. Whether you’re new to Nigerian cuisine or recreating a family favorite, this dish never fails to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef (chuck or stewing beef), cut into chunks
• Red bell peppers, deseeded
• Scotch bonnet peppers (adjust quantity for spice level)
• Onion
• Canned tomatoes
• Vegetable oil
• Chicken bouillon powder
• Salt
• Curry powder (optional)
• Oregano (optional)
• Thyme (optional)

Directions

1. Boil the beef: Place beef chunks in a pot and season with salt, chicken bouillon powder, and a bit of chopped onion. Add water to cover the beef and boil until the meat is tender. Reserve the cooking liquid (beef broth) and set the beef aside.
2. Blend the stew base: In a blender, combine red bell peppers, scotch bonnet peppers, canned tomatoes, and the onion. Blend until completely smooth.
3. Fry the pepper mix: In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Pour in the blended mixture. Cook, stirring frequently, for 15–20 minutes or until the sauce reduces significantly and turns a deep red. The mixture should be thick and the oil should start to separate from the sauce.
4. Simmer with beef: Add the cooked beef to the sauce along with some of the reserved beef broth to loosen the mixture. Add curry powder, oregano, and thyme if using. Stir well and reduce the heat to medium. Let simmer for another 15–20 minutes, allowing the flavors to meld.
5. Final touches: Adjust seasoning with more salt or bouillon powder to taste. Cook until the oil rises clearly to the top and the sauce has a rich, thick consistency.
6. Serve: Enjoy hot over steamed white rice, yam, or fried plantains.

Servings and timing

Servings: 6 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Calories: 430 kcal per serving

Variations

• Less spicy: Reduce the number of scotch bonnets or remove their seeds before blending.
• Tomato-forward: Use more canned tomatoes and fewer peppers for a more tomato-based version.
• Richer texture: Add a tablespoon of tomato paste while frying the pepper mix for more depth.
• Herbal twist: Substitute fresh thyme and oregano for a more aromatic stew.
• Chicken version: Replace beef with chicken and adjust cooking time accordingly.

Storage/reheating

This stew stores well and often tastes even better the next day. Refrigerate in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency.

FAQs

What kind of beef is best for Nigerian stew?

Stewing beef or beef chuck works best due to its ability to become tender while simmering. Bone-in cuts can also be used for added flavor.

Can I make it less oily?

Yes, reduce the oil by half, but note that traditional Nigerian stews are oil-rich for flavor and preservation. Alternatively, skim off excess oil before serving.

Are scotch bonnet peppers essential?

They provide the signature heat and flavor, but can be adjusted or substituted with habaneros or milder chilies if needed.

Can I use fresh tomatoes instead of canned?

Yes, blend about 5–6 fresh Roma tomatoes in place of canned, but be sure to cook the mixture down to remove excess water.

What can I serve with Nigerian beef stew?

Rice is the classic choice, but it’s also delicious with yams, boiled potatoes, couscous, or plantains.

Can I skip the frying step?

Frying the sauce intensifies the flavor and is a hallmark of Nigerian cooking. It’s not recommended to skip it if you want authentic depth.

How do I know when the stew is ready?

The oil will rise to the top, the sauce will darken, and the flavors will be deeply concentrated.

Is this stew gluten-free?

Yes, when prepared with gluten-free bouillon, the recipe is naturally gluten-free.

Can I double the recipe?

Absolutely. This stew is great for meal prep and can be doubled or tripled with no issue.

How spicy is this recipe?

It’s moderately to highly spicy depending on your scotch bonnet quantity. Adjust to taste for a milder version.

Conclusion

This Viral Nigerian Beef Stew captures the bold essence of West African cooking—vibrant, spicy, and deeply satisfying. Whether served at a celebration or a casual dinner, it brings warmth, aroma, and unforgettable flavor to the table. Try it once, and it’s sure to become a staple in your kitchen.

Viral Nigerian Beef Stew Recipe

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Rich, bold, and deeply flavorful—this Nigerian Beef Stew is a beloved West African dish made with tender beef simmered in a spicy, vibrant red pepper and tomato sauce, perfect with rice, yams, or plantains.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Boiling and Frying
• Cuisine: Nigerian
• Diet: Halal

Ingredients

Units USM Scale 1x2x3x

• 1 kg beef (chuck or stewing beef), cut into chunks
• 3 red bell peppers, deseeded
• 3 scotch bonnet peppers (adjust to taste)
• 1 medium onion
• 400 g canned tomatoes
• 1 cup vegetable oil
• 3 tsp chicken bouillon powder
• 1 tsp salt
• 1/2 tsp curry powder (optional)
• 1 tsp oregano (optional)
• 1/2 tsp thyme (optional)

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Instructions

1. Boil the beef: In a pot, season beef with salt, bouillon, and some chopped onions. Add water and boil until the beef is tender. Reserve the broth and set the beef aside.
2. Blend the stew base: In a blender, combine red bell peppers, scotch bonnet peppers, canned tomatoes, and the onion. Blend until smooth.
3. Fry the stew: In a large pot, heat the vegetable oil over medium-high heat. Add the blended pepper mixture. Fry for 15–20 minutes, stirring frequently, until the sauce thickens and darkens.
4. Simmer with beef: Add the cooked beef and some reserved beef broth to the pot. Stir in optional curry powder, oregano, and thyme if using. Simmer uncovered for 15–20 minutes until rich and well blended.
5. Final seasonings: Taste and adjust with more bouillon or salt if needed. Cook until the oil rises to the top and the stew reaches desired consistency.
6. Serve: Serve hot over white rice, boiled yams, or fried plantains.

Notes

• Adjust scotch bonnet quantity for heat preference; omit seeds for milder flavor.
• For deeper flavor, marinate the beef with spices before boiling.
• This stew freezes well—great for meal prep or make-ahead dishes.
• Best enjoyed after resting for a few hours as flavors deepen over time.

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 6 g
• Sodium: 580 mg
• Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 85 mg