Slow Cooker Nigerian-Style Spiced Beef Stew

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A hearty Nigerian-inspired beef stew slow-cooked with aromatic spices and tomatoes for tender, flavorful comfort food. This African-inspired beef recipe, ready in about 440 minutes, pairs beef chuck, cubed, onion, chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 lbs beef chuck, cubed
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 14 oz canned diced tomatoes
• 3 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 tsp ground cayenne pepper
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 cups beef broth
• 1 scotch bonnet pepper, whole
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for about 6-8 minutes, then transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 large chopped onion, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and softened.
3. Step 3: Stir in 14 oz canned diced tomatoes and 3 tbsp tomato paste, cooking for 2 minutes to combine and intensify flavors.
4. Step 4: Transfer the sautéed mixture to the slow cooker with the beef. Add 1 tsp ground cayenne pepper, 1 tsp ground coriander, 1 tsp ground cumin, 2 cups beef broth, 1 whole scotch bonnet pepper (leave whole to control heat), 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Cover and cook on low for 7-8 hours, or on high for 4-5 hours, until the beef is tender and the stew has thickened.
6. Step 6: Remove the scotch bonnet pepper before serving. Garnish with 1/4 cup chopped fresh cilantro for a bright finish.