Nigerian Beef Stew — Doesn't it sound delicious and interesting?! Well, Camila is showing you how to make it!
Today we thought we would bring you a little bit of international flavor! This recipe for Nigerian Beef Stew is definitely considered comfort food, but it is also packed with nutrition — making it a dish that is good for you too!
We also have listed a vegetarian option for this recipe which uses white sweet potatoes in place of the beef. Keep scrolling down to get that version of the recipe.
Check out the video below of Camila showing you how to make this flavorful dish, step-by-step.
Nigerian Beef Stew
Ingredients
- 3 tbsp light olive oil
- 2 lbs stewing beef
- 12 oz ginger ale
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 tsp salt
- 3-4 onions, thinly sliced (3 if they are large, 4 if they are small)
- 3-4 medium tomatoes, chopped (divided)
- 20 oz fresh baby spinach
- 1 tsp cornstarch mixed just before finishing stew
- 1 tbsp cold water mixed just before finishing stew
For Serving
- cooked brown or white rice
Garnish
- fresh spinach leaves
- chopped tomatoes
Instructions
- Heat the oil in the bottom of a Dutch Oven over medium heat and brown beef, add more oil if needed. Add ginger ale, red pepper, black pepper, salt, 2 tomatoes chopped and all the onions that have been thinly sliced. Stir mixture to incorporate.
- Cover and cook at a low simmer for 1.5 hours.
While your stew is simmering:
- If serving over rice, you can cook the rice according to package directions while stew is simmering. If not using baby spinach, clean spinach and remove any tough stems, set aside.
- After 1.5 hours, check the beef to make sure it is fork tender. If your beef is fork tender, add the remaining chopped tomato(s), cook for 2 minutes. (If your beef is not fork tender, continue cooking for 15minutes intervals until fork tender)
- Mix 1 teaspoon of cornstarch with 1 tablespoon coldwater. Stir the cornstarch mixture into simmering beef and cook until slightly thick about one minute.
- Turn the heat off on the pot and add all the spinach. The residual heat from the stew will wilt the spinach while keeping a bright green color.
- Serve immediately over cooked rice.
Vegetarian Nigerian Stew
Ingredients
- 3 tbsp light olive oil
- 2 lbs white sweet potatoes, peeled, cooked and sliced into ¼” round slices
- 12 oz ginger ale
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 tsp salt
- 3-4 onions, thinly sliced (3 if they are large, 4 if they are small)
- 1 28 oz can diced tomatoes
- 10 oz fresh baby spinach
- 1 tsp cornstarch mixed just before finishing stew
- 1 tbsp cold water mixed just before finishing stew
For Serving
- cooked brown or white rice
Garnish
- fresh spinach leaves
- chopped tomatoes
Instructions
- Heat the oil in the bottom of a Dutch Oven over medium heat, and all the onions that have been thinly sliced. Cook until onion slightly softens, about 5 minutes.
- Add the can of diced tomatoes, ginger ale, red pepper, black pepper, and salt. Stir mixture to incorporate.
- Cover and cook at a low simmer for 1.5 hours.
While your stew is simmering:
- If serving over rice, you can cook the rice according to package directions while stew is simmering. You can also use this time to cook your sweet potatoes, peel and slice into ¼” round slices.
- After 1.5 hours, add your cooked, peeled and sliced sweet potatoes and gently incorporate into the tomato and onion mixture. Simmer for 5-7 minutes.
- Mix 1 teaspoon of cornstarch with 1 tablespoon cold water. Stir the cornstarch mixture into simmering beef and cook until slightly thick about one minute.
- Turn the heat off on the pot and add all the spinach. The residual heat from the stew will wilt the spinach while keeping a bright green color.
- Serve immediately over cooked rice.
Enjoy!!
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This article is sponsored by H-E-B.
