Beef Stew (Nigerian)

This Nigerian beef stew is full of flavour, simple to make and very delicious! I've been asked to make it over and over again.

5 plum tomatoes, chopped, divided
2 red bell peppers, chopped
½ red onion, chopped
½ red onion, sliced
2 habanero peppers, chopped
6 cloves garlic
12 oz tomato paste (340 g)
1 Tbsp. salt, plus 1 tsp. salt, divided
1½ tsp. black pepper, divided
½ cup water (120 mL)
1 cup vegetable oil (240 mL)
1½ lb flank steak, cut into strips (680 g)
1 tsp. fresh rosemary
1 tsp. paprika
1 tsp. curry powder
2 cubes beef bouillon
1 bay leaf

Garnish:
scallion
fresh parsley

For Serving:
white rice, cooked
plantain, fried

In a food processor or blender, combine 4 chopped plum tomatoes, red bell peppers, chopped red onion, habanero peppers, garlic cloves, tomato paste, 1 tablespoon salt, 1 teaspoon pepper, and water. Puree until smooth.

Heat vegetable oil in a large pot over medium-high heat.

Add the remaining tomato, sliced onion, remaining salt, and remaining pepper. Sauté until fragrant.

Add steak, rosemary, paprika, curry powder, and bullion cubes. Cook until the steak is golden brown and cooked through, about 10 minutes.

Add the blended tomato and pepper mixture and the bay leaf.

Bring to a boil over high heat. Cover and simmer at low heat for 20 minutes, until the stew has thickened.

Fish out the bay leaf.

Remove stew from heat and let sit 10 minutes.

Serve with white rice and fried plantains. Garnish with scallions and parsley, if desired.

Makes 6 servings.