Nigerian Beef Stew

  in Main Dishes, Recipes

Adapted from

5 plum tomatoes, chopped, divided
2 red bell peppers, chopped, divided
1 red onion, chopped, divided
1-2 habanero peppers, chopped (or jalapenos for less heat)
6 cloves garlic
4 tablespoons tomato paste
1 teaspoon salt
1/2 cup water
1/4 cup olive oil
1 ½ lb flank steak, (or any steak) cut into bite size pieces
1 teaspoon fresh rosemary, chopped
1 teaspoon paprika
1 teaspoon curry powder
2 cubes beef bouillon or 1 heaping teaspoon beef broth concentrate
1 bay leaf
Cooked rice, for serving
Chopped scallions, for serving
Chopped fresh parsley, for serving
Fresh lemon juice, for serving

  1. In a food processor or blender, combine 4 chopped plum tomatoes, 1 chopped red bell pepper, half the chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 teaspoon salt, and water. Puree until smooth.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Add the remaining tomato, onion, and red pepper; season with salt and sauté until fragrant, about 5 minutes.
  4. Add the steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is browned, about 10 minutes. Add the blended tomato and pepper mixture and the bay leaf. Bring to a boil; lower heat, cover, and simmer for 20 minutes, stirring occasionally. Taste and season with salt and black pepper as needed. Fish out the bay leaf.
  5. Serve with rice and garnish with lemon wedges, scallions and parsley, if desired.