Nigerian Beef Stew

Ingredients

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 3 large red bell peppers
• 4 medium plum tomatoes, fresh
• 2 whole red onions, large
• 4 whole garlic cloves
• 1 inch piece fresh ginger, peeled
• 1 whole scotch bonnet chili pepper
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 2 cups beef stock or water
• 2 whole bay leaves
• ½ teaspoon ground cayenne pepper
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 2 whole fresh thyme sprigs

Instructions

1. 1

   Cut 2 pounds of beef chuck into 1.5-inch cubes — uniform sizing ensures even cooking. Pat the beef completely dry with paper towels; this is essential for developing a deep, caramelized crust rather than steaming the meat.

2. 2

   Prepare the pepper base by charring 3 large red bell peppers directly over a gas flame or under a broiler until the skin is blackened and blistered on all sides, about 8-10 minutes. Place them in a plastic bag or covered bowl for 5 minutes to steam, then peel away the charred skin under cool running water. Remove the stems and seeds, then roughly chop the flesh.

3. 3

   Roughly chop 4 medium plum tomatoes. Peel and roughly chop 2 large red onions. Peel and mince 4 garlic cloves. Grate 1 inch of fresh ginger on a microplane. Split 1 scotch bonnet chili pepper lengthwise but leave it whole so you can remove it later if the stew becomes too spicy.

4. 4

   Set a heavy-bottomed 5-quart Dutch oven or large pot over medium-high heat. Add 3 tablespoons of vegetable oil and let it shimmer — it should move in waves across the pan, about 2 minutes. Working in two batches to avoid crowding, sear the beef cubes until deeply browned on all sides, about 3-4 minutes per batch. You're building flavor through browning, not cooking the meat through. Transfer the seared beef to a plate.

5. 5

   Lower the heat to medium. Add the chopped red onions to the same pot with the rendered beef fat. Stir constantly for 2-3 minutes until softened and just beginning to turn golden. The onions are the flavor foundation — listen for a gentle sizzle.

6. 6

   Add the minced garlic and grated ginger and stir continuously for 30 seconds until the raw smell disappears and you detect the warm, fragrant aroma. Add 2 tablespoons of tomato paste and stir constantly for 1-2 minutes to cook out the raw tomato taste and allow the paste to caramelize slightly into the oil.

7. 7

   Add the roasted red bell peppers and chopped tomatoes to the pot. Stir well to combine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.

8. 8

   Return the seared beef and any accumulated juices to the pot. Pour in 2 cups of beef stock or water. Add 2 bay leaves, 2 thyme sprigs (tied together with twine for easy removal), the whole scotch bonnet chili, 0.5 teaspoon of ground cayenne, 1 teaspoon of sea salt, and 0.25 teaspoon of black pepper. Stir everything together.

9. 9

   Bring the stew to a gentle simmer — you should see small, lazy bubbles breaking the surface every 2-3 seconds. Once simmering, reduce the heat to low and cover the pot partially with the lid slightly ajar. Simmer for 35-45 minutes, stirring occasionally and checking that the liquid maintains a gentle simmer, not a rapid boil.

10. 10

    The stew is done when the beef is fork-tender and breaks apart easily, and the sauce has thickened to coat the meat. Taste a piece of beef — there should be no resistance when you bite it. The sauce should be rich, coating a spoon.

11. 11

    Remove the bay leaves, thyme sprigs, and scotch bonnet chili pepper (the pepper has released its heat throughout cooking; removing it prevents the stew from becoming intolerably spicy). Taste and adjust seasoning with more salt or a pinch of cayenne as needed.

12. 12

    Ladle the beef stew into deep bowls and serve hot. This stew is traditionally served over fluffy white rice, fufu (pounded yam or cassava), or with warm Nigerian pounded yam. The rich sauce is meant to coat the starch, so don't hold back.

13. 13

    This stew tastes even better the next day as flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently over medium-low heat on the stovetop, adding a splash of water if the sauce has reduced too much.

Tools you’ll need

• 5-quart Dutch oven or heavy-bottomed pot with lid
• chef's knife
• cutting board
• paper towels
• tongs
• wooden spoon
• microplane grater
• instant-read thermometer (optional, for checking doneness)
• ladle
• kitchen twine

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