NIGERIAN BEEF STEW RECIPE BY TASTY
Provided by: Betsy Carter
Yield: 6 servings
|5 plum tomatoes, chopped, divided|
|2 red bell peppers, chopped|
|½ red onion, chopped|
|½ red onion, sliced|
|2 habanero peppers, chopped|
|6 cloves garlic|
|12 oz tomato paste|
|1 tablespoon salt, plus 1 teaspoon salt, divided|
|1 ½ teaspoons black pepper, divided|
|½ cup water|
|1 cup vegetable oil|
|1 ½ lb flank steak, cut into strips|
|1 teaspoon fresh rosemary|
|1 teaspoon paprika|
|1 teaspoon curry powder|
|2 cubes beef bouillon|
|1 bay leaf|
|white rice, cooked, for serving|
|fried plantain, for serving|
|scallion, for serving|
|fresh parsley, for serving|
- In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.
- Heat vegetable oil in a large pot over medium-high heat.
- Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.
- Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.
- Add the blended tomato and pepper mixture and the bay leaf.
- Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.
- Fish out the bay leaf.
- Remove stew from heat and let sit 10 minutes.
- Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.
Calories 750 calories, CarbohydrateContent 54 grams, FatContent 46 grams, FiberContent 5 grams, ProteinContent 25 grams, SugarContent 21 grams