Nigerian Beef Spinach Stew
Discover the vibrant flavors of Nigerian Beef Spinach Stew, a hearty and nutrient-packed dish that combines tender, perfectly seasoned beef with a rich tomato and pepper-based sauce. Enhanced with a touch of warmth from Scotch bonnet peppers, garlic, ginger, and aromatic spices like thyme and curry powder, this irresistibly savory stew gets a fresh, healthy boost from chopped spinach stirred in at the end. Slow simmered to perfection, it's ideal for pairing with classic Nigerian sides such as fluffy rice, yam, or soft fufu. Easy to make and loaded with bold, comforting flavors, this one-pot recipe is a must-try for anyone exploring the heart of West African cuisine.
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Recipe Information
Ingredients
- 500 grams Beef (stewing cuts, cubed)
- 200 grams Spinach (fresh, chopped)
- 4 medium Tomatoes (fresh, blended)
- 1 large Red bell pepper (blended)
- 1 large Scotch bonnet pepper (blended)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 3 tablespoons Vegetable oil
- 500 ml Beef stock
- 2 tablespoons Tomato paste
- 1 teaspoon Thyme (dried)
- 1 teaspoon Curry powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 250 ml Water
Instructions
Rinse the beef pieces under running water and pat them dry. Season with half the salt, black pepper, and curry powder. Let it sit for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Brown the beef cubes on all sides. This should take about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the remaining tablespoon of vegetable oil. Sauté the chopped onions, minced garlic, and grated ginger until fragrant, about 3-4 minutes.
Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize.
Add the blended tomatoes, red bell pepper, and scotch bonnet pepper to the pot. Stir well and let the mixture simmer for 10 minutes, stirring occasionally.
Pour in the beef stock, water, and browned beef. Add the thyme, remaining curry powder, and salt. Stir everything together, cover the pot, and let it simmer on low heat for 30 minutes or until the beef is tender.
Add the chopped spinach to the pot. Stir and let it cook for 5-7 minutes until the spinach wilts and blends into the stew.
Taste and adjust seasoning if necessary. Remove the stew from heat.
Serve hot with rice, yam, or fufu.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 17.0 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3783 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
