Nigerian Beef Stew
Once you have the method down, this is a super convenient quick weeknight meal, ideally Served with a side of fluffy long-grain white rice and vegetables. I never enjoyed beef stew before this recipe, and it was a gamechanger for me. I prefer bone-in stewing beef, because of the flavour the bones lends to the dish. This humble stew is such a beautiful cacophony of flavours, and is stunning to the palate for anyone who enjoys a spicy life!
1 can of chopped tomato
1 Red Pepper
1 Small Onion
2 cloves of Garlic
1 fresh Habanero chilli (or regular red chillies if that’s all you have)
1 tbsp Tomato paste (with a bit of sugar to cut the acidity)
750 grams of Stewing Beef or 500 grams of goulash
1 sprig of fresh Rosemary
1 tbsp Olive Oil
2tsp Smoked paprika
2 tsp Curry Powder
2 Bay Leaves
1 Beef stock cubes/pot or 2tbsp stock powder (I use Knorr stock pots)
Freshly ground Salt & pepper to taste
Vegetables of choice
Blend all vegetables and tomato paste together until they form a smooth puree. In a pressure cooker, switch on the sautee function. Heat olive oil. Add in the sprig of rosemary. Season the meat with the curry powder and smoked paprika. Sautee the meat in the hot oil. Add in the blended mixture, the stock and the bay leaves. Put the lid on your pot, with the vent closed to activate pressure cooking. Switch on the pressure cook function. Cook on high pressure for 35 minutes.
It’s really that simple! Serve with rice and vegetables.