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Corned Beef Stew
What is a standard Nigerian family meal without the classic corned beef stew? This stew is everything, corned beef stew is versatile and very easy to make. When you are looking to cook a mid-week family meal on a low budget, this is your go-to meal.
It is also a perfect breakfast staple. Bring on the fresh boiled new yam or fresh Agege bread and this Nigerian corned beef stew would be saying thanks to you. Let’s get to it my lovelies and don’t forget to drop some lines if you try this corned beef recipe.
Ingredients
Tinned Corned beef
Pepper mix (a combination of blended 3 tomatoes, 1 red bell pepper, 1 onion and 2 scotch bonnet chillies)
Vegetable oil
Beef bouillon cube
Pinch of Salt (optional as I didn’t use)
Curry
Thyme
Parsley
1 small onion
1 green bell pepper
How to make corned beef stew
Open the can of corned beef and cut the beef up into chunks and set aside
Place a pan on medium heat, add vegetable oil, heat for about 2 minutes, add chopped onion and fry till translucent.
Add pepper mix, curry, thyme and parsley and cook for another 5-8 minutes
Add seasoning and chopped bell pepper to the sauce and stir till well combined, reduce the heat and stir in between to avoid the sauce burning and sticking to the bottom of the pan. Cook sauce till almost well done and oil floating on top
Do not add salt to the sauce yet as corned beef is a bit salty on its own and the salt content might just be enough for the sauce.
Add corned beef chunks to the sauce, leave for about 1 minute on low heat before stirring the sauce. Make sure the sauce is well combined with the corned beef. Check if you need to add salt but I’m sure you won’t be needing it. Reduce the heat and cook for another 2 minutes. Take it off the heat
Leave the corned beef stew to stand for about a minute and serve with boiled yam, spaghetti or fluffy bread. Enjoy x
Corned Beef Stew
Ingredients
- 340 g canned corned beef
- Pepper mix a combination of blended 3 tomatoes, 1 red bell pepper, 1 onion and 2 scotch bonnet chillies
- ⅓ cup Vegetable oil
- 1 beef bouillon cube
- Pinch of Salt optional as I didn’t use
- ½ tsp Curry
- ½ tsp Thyme
- ½ tsp Parsley
- 1 small onion chopped
- 1 green bell pepper chopped into chunks
Instructions
- Open the can of corned beef and cut the beef up into chucks and set aside
- Place a pan on medium heat, add vegetable oil, heat for about 2 minutes, add chopped onion and stir fry till translucent.
- Add pepper mix, curry, thyme and parsley and cook for another 5-8 minutes
- Add bouillon cube and chopped bell pepper to the sauce and stir till well combined, reduce the heat and stir in between to avoid the sauce burning and sticking to the bottom of the pan. Cook sauce till almost well done and oil floating on top
- Hold on to adding salt to the sauce as corned beef is a bit salty on its own and the salt in the corn beef might just be enough for the sauce.
- Add corned beef chunks to the sauce, leave for about 1 minute on low heat before stirring the sauce. Make sure the sauce is well combined with the corned beef. Check if you need to add salt but I’m sure you won’t be needing it. Reduce the heat and cook for another 2 minutes. Take it off the heat
- Leave to stand for about a minute and serve with boiled yam, spaghetti or fluffy bread.
Notes
If you made this corned beef stew, don’t forget to leave me feedback. Tag me on Instagram and save away to your Pinterest
This looks good! And easy, too. I’ve never had corned beef before in my life.
I made corned beef stew last weekend using this recipe and it was well received by all. thank you Ajoke
This is really nice. well done Ajoke