I love keeping a large pot of this African beef stew in the refrigerator. On busy days I simply boil rice, warm the stew, and we have a full, satisfying meal. This tomato-forward stew is incredibly versatile, and the method I share here is simple and built to maximize flavor.
This recipe follows a different approach than many Western beef stews. In West Africa, beef or meat stews are essentially tomato stews—tomatoes are the dominant ingredient. Instead of long, heavy frying to remove acidity, my method blends the tomatoes with aromatic vegetables and herbs, combines them with the meat, and cooks everything together so the tomato acidity mellows during the simmer. I add the oil at the end so it retains a bright, fresh taste.
Across Cameroon, Nigeria, Ghana and other countries, this stew appears in many variations, but the common thread is ripe tomatoes and bold aromatics. The technique I use keeps preparation quick while producing deep flavor: the blended tomato-herb mixture infuses the meat as it cooks, and the final addition of oil rounds the dish.
- Savory and rich
- Slightly sweet from concentrated tomato flavors
- Garlicky and herby
- Comforting and finger-licking good
- Flexible – serves well with rice, pasta, plantains, potatoes, yam, or bread
Ingredients for African Beef Stew
Use fresh ingredients for the best results: beef (I recommend chuck roast), fresh tomatoes, onion, leek or green onions, parsley, celery leaves, basil, garlic, ginger, white pepper, stock cubes or bouillon, oil and salt. If you enjoy heat, add one or two habanero or scotch bonnet peppers to the blender.
Ginger and garlic are shown separately here—small details like this happen when cooking with a busy mind, but they belong in the blender with the rest of the aromatics.
I prefer chuck roast because its fat content keeps the meat succulent and flavorful after simmering. You can substitute sirloin or stew meat if you prefer a leaner cut.
How to Make African Beef Stew
1. Cut the beef into 1 to 1½ inch chunks and place them in a heavy pot.
2. In a blender, combine tomatoes, onion, leek (or green onions), parsley, celery leaves, basil, garlic and ginger. Blend to a smooth paste. If your blender is small, blend in batches ensuring each batch contains tomatoes for moisture.
3. Pour the blended mixture over the beef. Add salt, white pepper and stock cubes or bouillon powder. Stir to combine thoroughly so the meat is evenly coated.
4. Place the pot over medium-high heat and bring to a boil. Reduce heat slightly, cover, and cook while stirring occasionally for about 30 minutes. The liquid will reduce and the tomatoes will develop a richer, deeper red color.
5. Add the oil, stir, then let the stew simmer for 2–3 minutes so the oil blends in and the flavors finish marrying. Taste and adjust salt or seasoning. If you prefer a thinner consistency, add a little water and re-taste to correct seasoning.
Serve warm with boiled rice, pasta, boiled or fried plantains, boiled potatoes, yam, bread, or any side you enjoy.
What Goes Good With African Beef Stew?
Popular pairings include:
- Boiled rice
- Pasta
- Boiled or fried plantains
- Boiled potatoes
- Boiled yam or yam porridge
- Fresh bread
Recipe Details
Prep time: 15 minutes. Cook time: 35 minutes. Total time: about 50 minutes. Serves: 6–8 depending on portion size.
Ingredients
- 2 pounds beef (chuck roast recommended), cut into chunks
- 8 large roma tomatoes, chopped
- 1 large onion, chopped
- 1/4 leek or 3 stems green onions
- 1 sprig basil
- 4 sprigs parsley
- 3 sprigs celery leaves
- 5 cloves garlic, peeled
- 1 inch ginger, peeled
- 1/2 teaspoon ground white pepper
- 4 stock cubes (or 4–5 teaspoons bouillon powder)
- 1 teaspoon salt (adjust to taste)
- 1 cup oil (corn oil or your preferred cooking oil)
Instructions
- Blend tomatoes with onion, basil, parsley, celery leaves, garlic and ginger into a smooth paste.
- Place the beef chunks in a pot and add the blended mixture.
- Season with salt, white pepper and stock cubes or bouillon powder; mix well.
- Bring to a simmer over medium-high heat, cover, and cook for about 30 minutes, stirring occasionally, until the liquid reduces and the color deepens.
- Add the oil, stir, simmer for 2–3 minutes, adjust seasoning and consistency, then remove from heat.
- Serve hot with your chosen side.
Notes
1. Chuck roast is recommended for its fat-to-meat ratio and flavor, but you can use any cut you prefer. Sirloin or stew meat works well.
2. Add habanero or scotch bonnet peppers to the blender if you want a spicy version.
3. I blend without adding water; the tomatoes provide sufficient liquid. If your blender is small, blend in batches with tomatoes included in each batch.
Nutrition (approximate per serving)
Calories: 477 kcal | Carbohydrates: 5 g | Protein: 23 g | Fat: 41 g | Saturated fat: 8 g | Sodium: 868 mg | Potassium: 572 mg | Fiber: 1 g | Sugar: 3 g
“The name of the Lord is a strong tower; the righteous run to it and are safe.” Proverbs 18:10 (NKJV)