Corned Beef Stew
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March 8, 2022Jollof Rice
March 12, 2022Yield
4 to 6 servings
Prep Time
10 Mintues
Cook Time
30 Mintues
History
What is a standard Nigerian meal without the classic corned beef stew? This stew is everything, corned beef stew is versatile and budget friendly
Ingredient
340 g canned corned beef
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Pepper mix a combination of blended 3 tomatoes, 1 red bell pepper, 1 onion and 2 scotch bonnet chillies
⅓ cup Vegetable oil
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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
Preparation
Open the can of corned beef and cut the beef up into chucks and set aside
1. Place a pan on medium heat, add vegetable oil, heat for about 2 minutes, add chopped onion and stir fry till translucent.
2. Add pepper mix, curry, thyme and parsley and cook for another 5-8 minutes
3. 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
4. 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.
5. 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
6. Leave to stand for about a minute and serve with boiled yam, spaghetti or fluffy bread.