NIGERIAN BEEF STEW RECIPE BY TASTY
Here's what you need: plum tomatoes, red bell peppers, red onion, red onion, habanero peppers, garlic, tomato paste, salt, black pepper, water, vegetable oil, flank steak, fresh rosemary, paprika, curry powder, beef bouillon, bay leaf, white rice, fried plantain, scallion, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- 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.
- Heat vegetable oil in a large pot over medium-high heat.
- Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
- Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
- Add the blended tomato and pepper mixture and the bay leaf.
- Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
- Fish out the bay leaf.
- Remove stew from heat and let sit 10 minutes.
- Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 750 calories, Carbohydrate 54 grams, Fat 46 grams, Fiber 5 grams, Protein 25 grams, Sugar 21 grams
NIGERIAN BEEF STEW
I'm not one to blow my own horn but WOAH! I finished work on this Nigerian beef stew. This tomato-pepper spicy fusion gives us texture, spice, nutrition and most importantly a rich taste. It is the Nigerian staple and something I frequently whip up in my household .
Provided by nigerianfoodiehub
Categories Side Dish
Time 40m
Number Of Ingredients 17
Steps:
- Blend the tomatoes, bell peppers ,garlic, ginger, habanero peppers together
- Prepare base by pouring tomatoe-pepper blend into empty pot and boiling for 20 minutes or till dry
- Pour oil into an empty pot and fry diced onion until translucent
- Pour boiled tomatoe-pepper mix(base) into pot and let it fry for 3-5 minutes on medium heat
- Add cooked beef and 1 cup of stock. Taste and season with all spices then stir well.
- Let it simmer for 5-10 minutes on low heat then turn off cooker
- Serve and enjoy
CLASSIC BEEF STEW RECIPE BY TASTY
Here's what you need: kroger beef chuck roast, kosher salt, black pepper, canola oil, yellow onion, celery, carrot, garlic, tomato paste, red wine, beef stock, diced tomatoes, dried rosemary, dried thyme, bay leaf, egg noodle
Provided by Katie Aubin
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cut the beef into cubes, then season generously with salt and pepper.
- Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
- Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
- Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
- Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
- Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
- Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
- Enjoy!
Nutrition Facts : Calories 565 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 6 grams, Protein 51 grams, Sugar 16 grams
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