Nigerian Beef Stew

Ingredients

• Beef (for the beef; later fried and added to the stew)
• Ginger (for seasoning the beef; also listed for the stew base)
• Garlic (for seasoning the beef; also listed for the stew base)
• Onions (for seasoning the beef; also listed for the stew base and sautéing)
• Curry powder (for the beef and stew; add a little to the oil before the onions)
• Thyme (for the beef and stew; transcript says curry powder or thyme for the oil)
• Salt (for seasoning the beef and stew)
• Seasoning cubes (for seasoning the beef)
• Benny & Kitchen Glory seasoning powder (for seasoning the beef)
• Tomatoes (for the stew base; cooked down)
• Tatashe and Bawa peppers (Nigerian pepper varieties for the stew base; transcript wording is unclear)
• Red bell peppers (for the stew base)
• Spring onions (for the stew base)
• Fresh curry leaves (for the stew; add in two batches)
• Bay leaf (for the stew base)
• Tomato paste (add after sautéing onions)
• Crayfish (listed for the stew; no addition point stated in the transcript)
• Beef stock (use the stock from cooking the beef; add to the stew, with no extra water)
• Vegetable oil (use to fry the beef, then use the same oil for the stew)

Steps

1. 1

   Season the beef with ginger, garlic, onions, curry powder, thyme, salt, seasoning cubes, and Benny & Kitchen Glory seasoning powder.

2. 2

   Cook the beef without adding water at first, allowing it to release and cook in its own juices. If more liquid is needed, add a little water. Cook until tender and reserve the resulting rich beef stock for the stew.

3. 3

   Prepare the stew base by combining the tomatoes, Tatashe and Bawa peppers, red bell peppers, onions, ginger, garlic, spring onions, fresh curry leaves, and bay leaf.

4. 4

   Cover and cook the tomato mixture until it has cooked down.

5. 5

   Fry the cooked beef in vegetable oil, then set the beef aside. Reserve the frying oil for the stew.

6. 6

   Using the same oil, add a little curry powder or thyme, then add onions and sauté them well.

7. 7

   Add the tomato paste and cook it with the sautéed onions.

8. 8

   Add the first batch of fresh curry leaves.

9. 9

   Add the cooked-down tomato mixture. Fry the stew base thoroughly, taking time to cook it well before adding more seasoning or liquid.

10. 10

    Add the second batch of fresh curry leaves, followed by the reserved beef stock. The transcript says not to add water at this stage.

11. 11

    Add the fried beef to the stew and cook until the curry leaves are cooked through.

Notes

The source provides no ingredient quantities, specific cook times, heat levels, or precise doneness cues. Crayfish and salt are listed for the stew, but the transcript does not specify when they are added; no unsupported timing is supplied. The transcript's wording for Tatashe and Bawa is unclear.

Nutrition per serving

• main
• Nigerian
• West African
• beef
• stew
• tomato-based
• one-pot