How To Make Corned Beef Stew
Corned beef stew is simply Nigerian red stew prepared with corned beef. It can be eaten with a wide variety of staple foods and you can use minced meat or ground beef if you’re not a fan of corned beef.
Recipe serves three.
- 700ml Tomato stew
- 450g corned beef or minced beef
- 1 onion
- 1 tsp dried thyme
- 1 tsp curry powder
- 1 cooking spoon vegetable oil
- 1 stock cube
- Salt and pepper to taste
- If you have tomato stew in your freezer, bring it out to defrost in time. If not, prepare your tomato stew ahead of time to your liking. Pour out the excess oil in your stew.
- Bring out the corned beef from the tin and use a tablespoon to separate it into small pieces.
- Cut the onions into tiny pieces.
- Start preparing the staple food you will serve with the stew: rice, yam, plantains, potatoes or pasta.
- Pour your vegetable oil into a dry pot and heat up.
- When the oil is heated, saute the diced onions.
- Add your tomato stew and fry for a few minutes.
- Now add the corned beef and taste as corned beef is salty.
- Add your seasoning cubes, extra salt and pepper to your taste and cook on medium heat for 5 minutes.
- Stir properly, cover and leave to simmer and it’s done! So so easy!
- Serve with boiled pasta, yam, potatoes, plantains, rice or agege bread.
This works for breakfast, or for dinner.
- Use minced meat or ground beef if you’re not a fan of corned beef.
- Any leftovers? Whisk a couple of eggs, and add to it, for a recycled meal.