Spiced Nigerian-Inspired Beef Stew with Aromatic Tomatoes

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty Nigerian-style beef stew simmered with rich tomatoes and warming spices that bring authentic West African flavors to your table. This African-inspired beef recipe, ready in about 120 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 medium red bell pepper, chopped
• 1 small scotch bonnet pepper, finely chopped
• 1 tsp dried thyme
• 1 tsp curry powder
• 2 cups beef broth
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat until shimmering; add 1.5 lbs beef chuck cubes and brown on all sides for about 6-8 minutes, then remove beef and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 4 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 14 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 medium chopped red bell pepper, and 1 small finely chopped scotch bonnet pepper; cook for 5 minutes while stirring occasionally.
5. Step 5: Sprinkle in 1 tsp dried thyme and 1 tsp curry powder, stirring to combine, then pour in 2 cups beef broth.
6. Step 6: Return the browned beef to the pot, season with 1.5 tsp salt and 1 tsp black pepper, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours until beef is tender and sauce thickens.
7. Step 7: Stir in 2 tbsp chopped fresh parsley just before serving to add brightness.