Slow-Cooked Spicy Nigerian Beef Stew with Tomato and Scotch Bonnet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A rich and fiery Nigerian beef stew simmered slowly with fresh tomatoes, red bell peppers, and Scotch bonnet peppers for a deep, flavorful taste. This african ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 medium (150 grams) onion, chopped
• 4 cloves garlic cloves, minced
• 3 medium (450 grams) fresh tomatoes, blended
• 2 medium (200 grams) red bell peppers, blended
• 2 small Scotch bonnet peppers, chopped
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 teaspoon thyme, dried
• 1 teaspoon curry powder
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper, ground
• 2 leaves bay leaves
• 1 cup water

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown on all sides for 6-8 minutes until a deep crust forms, then remove beef and set aside.
2. Step 2: In the same pot, add 1 medium chopped onion and 4 minced garlic cloves, sauté for 4 minutes until the onion becomes translucent and fragrant.
3. Step 3: Stir in 3 blended medium fresh tomatoes, 2 blended red bell peppers, and 2 chopped Scotch bonnet peppers, cooking the mixture for 10 minutes until the sauce thickens and the edges darken slightly.
4. Step 4: Add 2 tablespoons tomato paste, 1 teaspoon dried thyme, 1 teaspoon curry powder, 1.5 teaspoons salt, and 1/2 teaspoon ground black pepper, stirring well to combine and cook for 3 minutes.
5. Step 5: Return the browned beef to the pot, pour in 2 cups beef broth and 1 cup water, add 2 bay leaves, and bring everything to a boil.
6. Step 6: Reduce heat to low, cover the pot, and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the stew has thickened to a rich consistency.