Corned Beef Stew

Ingredients

• 340 gcanned corned beef
• made with 3 tomatoes, 1 red bell pepper, 1 onion and 2 scotch bonnet chilliespepper mix, blended
• 80 ml (⅓ cup)vegetable oil
• 1beef bouillon cube
• a pinch, optionalsalt
• ½ tspcurry powder
• ½ tspthyme
• ½ tspparsley
• 1 smallonion, chopped
• 1green bell pepper, cut into chunks

Instructions

1. 1

   Prepare the beef

   Open the can, cut the corned beef into chunks and set it aside.

2. 2

   Soften the onion

   Set a pan over medium heat and add the vegetable oil. Heat for about 2 minutes, then add the chopped onion and stir-fry until translucent.

3. 3

   Cook the pepper

   Add the pepper mix, curry, thyme and parsley. Cook for 5–8 minutes.

4. 4

   Simmer the sauce

   Stir in the bouillon cube and green bell pepper until combined. Reduce the heat and stir from time to time to stop the sauce catching on the bottom of the pan. Cook until the sauce is nearly done and oil is floating on top.

5. 5

   Check the seasoning

   Hold back on the salt for now, as the corned beef may already provide enough salt for the sauce.

6. 6

   Add the beef

   Add the corned beef chunks and leave them over low heat for about 1 minute before stirring. Mix the sauce and beef together, then check whether salt is needed. Reduce the heat and cook for another 2 minutes, then take the pan off the heat.

7. 7

   Rest and serve

   Leave the stew to stand for about 1 minute. Serve with boiled yam, spaghetti or fluffy bread.

What is corned beef stew?

Corned beef stew is a tomato-and-pepper-based dish commonly cooked in Nigerian homes, where tinned beef makes a convenient, long-lasting addition to the pot. This version builds its flavour from blended tomatoes, red pepper, onion and scotch bonnets, then adds the corned beef near the end.

The method suits the beef’s ready-cooked texture: first cook down the pepper sauce, then warm the beef through briefly so it stays in chunks rather than dissolving into the stew.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 15g protein, 10g carbs, 47g fat.

The corned beef supplies most of the protein, while the vegetable oil accounts for much of the fat. The tomatoes, peppers and onion contribute some carbohydrates, and a side such as yam, spaghetti or bread will add more. Pair a moderate serving with extra vegetables if you want a more balanced plate.

Build the pepper sauce

Pepper mix: the tomatoes and peppers form the body of the sauce, while scotch bonnets bring heat. Blend them together before cooking so they are ready to add in one go.

Aromatics: soften the separately chopped onion in the oil first. This gives it time to turn translucent before the wetter pepper mixture goes in.

Cook the sauce down

Low and steady: after adding the pepper mix and herbs, give the sauce 5–8 minutes, then reduce the heat further once the bouillon and green pepper are added. Stir occasionally, especially across the base of the pan, where the sauce can stick.

Oil on top: the recipe uses this as a cue that the sauce is nearly ready. Keep an eye on the pan rather than relying on the clock alone, as the amount of moisture in the blended vegetables can vary.

Add the corned beef gently

Late addition: corned beef is already cooked, so it only needs a few minutes in the sauce to heat through. Stir gently after the first minute to coat the chunks without breaking them up too much.

Salt check: wait until the beef is mixed in before tasting. Both the corned beef and bouillon cube can contribute salt, so extra seasoning may not be necessary.

Choose your heat level

Scotch bonnet: the chillies bring the heat, so adjust how much goes into the blended mix to suit your preference. The listed mix uses two, but their strength can differ.

Green pepper: add it in chunks with the bouillon, as directed, so it retains more shape than the blended vegetables. Stir it through the simmering sauce as it cooks.

Serve it with

Starchy sides: boiled yam, spaghetti and fluffy bread are all suggested accompaniments. Spoon the stew over yam or spaghetti, or use bread to mop up the sauce.

For a more rounded plate, add a serving of greens or another non-starchy vegetable alongside your chosen side.

Recipe notes & tips

• Cut the corned beef into chunks before adding it so it is ready to stir in quickly.
• Keep the heat moderate while softening the onion to avoid browning it too fast.
• Scrape the base of the pan when stirring the sauce to help prevent sticking.
• Taste for salt only after the corned beef and bouillon have been added.
• Stir gently once the beef is in the pan to help keep the chunks intact.

Variations

• Milder stew: use fewer scotch bonnets in the pepper mix.
• More green pepper: add extra chunks for a stronger pepper presence and more texture.
• Herb adjustment: vary the curry, thyme or parsley to suit your taste.
• With yam: serve the stew alongside boiled yam for a filling meal.
• With spaghetti: spoon the stew over cooked spaghetti for an easy pairing.

Common mistakes to avoid

• Adding salt too early: the beef and bouillon may already be salty, so taste after both are mixed in.
• Leaving the sauce unstirred: it can catch on the pan base, so stir from time to time as it cooks.
• Cooking the beef for too long: it can lose its chunked texture, so add it near the end and cook only as directed.
• Stirring the beef roughly: this can break up the chunks, so fold it into the sauce gently.
• Keeping the heat high after adding the bouillon: reduce the heat and monitor the sauce to limit sticking.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, stirring gently; add a small splash of water if the sauce has thickened.

Frequently asked questions