Plum tomatoes beef stew (Nigerian style)

To make Nigerian-style plum tomatoes beef stew, start by heating groundnut and palm oil in a pot for about 7 minutes on medium-low heat. Add chopped onions and garlic, stirring until translucent. Then, incorporate tomato paste and fry for another 7 minutes to eliminate sourness. Next, add chopped fresh tomatoes and scotch bonnet peppers, cooking until the liquid reduces. Pour in meat stock and add pre-cooked beef, cooking for an additional 10 minutes. Finally, season with salt, thyme, curry, and bouillon powder, adjusting the consistency with more meat stock if needed. Cook until oil floats on the surface, indicating it's ready.

Yes, this Nigerian-style plum tomatoes beef stew is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. Just ensure that the bouillon powder you use is also gluten-free, as some brands may contain gluten.

If you don't have palm oil, you can substitute it with a combination of vegetable oil and a bit of butter for flavor. Alternatively, you can use coconut oil for a different taste, but keep in mind that it will alter the traditional flavor profile of the stew.

To store leftover Nigerian-style plum tomatoes beef stew, let it cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Nigerian-style plum tomatoes beef stew pairs wonderfully with a variety of side dishes. Common options include steamed rice, yam, or spaghetti. You can also serve it with plantains or a side of fried or boiled potatoes for a hearty meal.