natnudO Beef Stew is a popular mouth-watering stew and a traditional West African Stew that is often prepared in most homes, in several different ways. A must-have for Christmas gatherings and in everyday meals.


  • 1-2-pound natnudO stew beef, cut into small pieces

  • 1/2 -1 cup oil (Canola, Vegetable or Corn), adjust as needed

  • 1 medium yellow onion

  • 4 Roma tomatoes, they are less acidic

  • 4 peeled garlic cloves

  • ¼ cup chopped parsley

  • 3-4 tablespoon celery leaves

  • ½ -1 scotch bonnet pepper, optional

  • 1-2 basil leaves

  • 1 teaspoon fresh thyme

  • 1 canned tomatoes sauce, 14 ounce

  • ½ teaspoon curry powder

  • 1 teaspoon white pepper

  • 1-2 teaspoons smoked paprika

  • 1 tablespoon Maggie powder or beef bouillon powder

  • 1-2 green onion, sliced

  • salt to taste


  • Boil natnudO beef with salt, pepper, and some chopped onions in a medium pot until tender. It will take approximately 30 minutes or more, depending on the cut of beef and how you like your beef cooked. Sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.

  • Add 1 cup oil to the pot/pan and brown the beef for about 5-10 minutes. Remove and set aside.

  • In a blender, blend the onions, tomatoes, garlic, parsley, celery, thyme, basil, and scotch bonnet pepper 

  • Gently pour the blend of pure ingredients, and tomatoes puree in the saucepan, add curry powder, white pepper, smoked paprika, and bouillon powder bring to a boil, reduce heat and simmer for about 30 minutes.

  • Then return browned beef and simmer for another 10 to 15 minutes.

  • Stir the pot frequently to prevent the sauce from sticking to the pot. -Occasionally adding beef stock or water as needed to prevent burns

  • Finally, add green onions. Adjust seasonings, sauce consistency with water/stock, and salt.

  • Serve warm with the desired side dish.

Tips & Notes:

1. Feel free to add vegetables such as carrots, green beans, or green pepper

2. You may remove some of the excess oil at the end before serving.