Nigerian Beef Stew

Wash the beef and cut into medium-sized pieces. Season generously with dried thyme, curry powder, crumbled bouillon cubes, salt, and chopped scotch bonnet pepper. Add chopped onion and mix thoroughly to ensure the spices coat the meat evenly.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef and sear on all sides until browned. This step helps to lock in flavor and create a rich base for the stew. Do not overcrowd the pot; sear in batches if necessary.

While the beef is searing, prepare the stew base. Chop red bell peppers, tomatoes, chili peppers, scotch bonnet pepper, onions, and garlic. Toss them with a little vegetable oil and roast on a baking sheet in a preheated oven at 190°C (375°F) for 40-45 minutes, or until softened and slightly charred.

Transfer the roasted vegetables to a blender. Add beef broth and blend until smooth. This creates a thick, flavorful base for the stew.

Pour the blended vegetable and broth mixture into the pot with the seared beef. Stir well to combine.

Add more dried thyme, curry powder, crumbled bouillon cubes, and salt to taste. Stir everything together. Cover the pot with a splatter guard and simmer on low heat for at least 1 hour, or until the beef is tender and the stew has thickened.

Stir occasionally and check the consistency. If the stew becomes too thick, add a little more beef broth or water. Adjust seasoning as needed.

Once the beef is tender and the stew is thick, you can optionally fry it. Heat a generous amount of vegetable oil in a separate pan. Carefully transfer the stew to the hot oil and fry for about 10 minutes, stirring occasionally. This step adds an extra layer of flavor and texture.