Nigerian Beef Stew (Obe Ata)

• •1.5 lb Beef stew meat (chuck or similar) (cut into 1.5-inch cubes)
• •0.5 cup Vegetable oil
• •3 piece Red bell peppers (roughly chopped)
• •4 piece Plum tomatoes (medium, roughly chopped, or 1 can (14.5oz) crushed tomatoes)
• •1 piece Scotch bonnet pepper (or habanero, seeds removed for less heat, to taste)
• •1 piece Onion (large, half roughly chopped for blending, half finely diced)
• •4 piece Garlic cloves (minced)
• •1 tbsp Fresh ginger (grated)
• •2 tbsp Tomato paste
• •1 tsp Curry powder
• •0.5 tsp Dried thyme
• •2 piece Bay leaves
• •2 cup Beef broth or water
• •to taste Salt
• •to taste Black pepper
• •1 piece Bouillon cube (beef or vegetable) (optional)

Instructions

1. 1

   Pat the beef cubes dry with paper towels. Season generously with salt and black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until nicely seared on all sides. Do not overcrowd the pot. Remove the browned beef and set aside.

3. 3

   In a blender, combine the roughly chopped red bell peppers, tomatoes (if using fresh), half of the large onion, and the scotch bonnet pepper. Blend until smooth. Set aside.

4. 4

   Reduce the heat to medium. Add the remaining vegetable oil to the pot. Add the finely diced half of the onion and sauté until softened and translucent, about 5-7 minutes.

5. 5

   Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.

6. 6

   Add the tomato paste to the pot and cook, stirring constantly, for 3-5 minutes. This step helps to deepen the flavor and color of the tomato paste.

7. 7

   Pour the blended pepper mixture into the pot. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the sauce has thickened and the oil begins to separate and rise to the top (this can take 20-30 minutes). This step is crucial for developing a rich stew base.

8. 8

   Return the browned beef to the pot. Add the beef broth (or water), curry powder, dried thyme, bay leaves, and the optional bouillon cube. Stir well to combine.

9. 9

   Bring the stew to a gentle simmer. Cover the pot and cook on low heat for 60-75 minutes, or until the beef is fork-tender. Stir occasionally to prevent sticking.

10. 10

    Taste and adjust seasoning with salt and black pepper as needed. Remove bay leaves before serving.

Chef's Tips

• 💡Ensure your beef is well-browned in batches to create a richer flavor base for the stew.
• 💡Do not rush the cooking of the pepper mixture (step 7). Allowing it to cook down until the oil separates is key to achieving a deep, authentic stew flavor.
• 💡For even more flavor, you can marinate the beef with a little salt, pepper, and a pinch of curry powder for at least 30 minutes before browning.