Another cooler spring week is in the forecast, and there is even the possibility of snow. But this warm and spicy Nigerian beef stew won’t let that get to me!

Ingredients

1 kg beef cubes
1 ½ cups beef bone broth
1 ½ cups canned crushed tomato
1 bell pepper, diced
1/4 cup onion, diced
2 garlic cloves, minced
1 scotch bonnet or other hot pepper, sliced
2 Tbsp fresh ginger, minced
3 Tbsp coconut oil, divided
2 tsp curry powder
2 tsp dry thyme
Salt, to taste
Optional, to garnish: fresh cilantro, sliced hot peppers

Yields: 6 servings
Per serving*:
Calories: 358
Net carbs: 6
Protein (grams): 41
Fat (grams): 18

Prep time: 5 min
Cook time: 35 min
Total time: 40 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a large pan, over medium-high heat, melt 1 Tbsp of coconut oil, then pan-sear the beef cubes on all sides, until browned. Set aside.

In a large pot, over medium-high heat, melt the remaining coconut oil. Add the bell pepper, onion, garlic and ginger, and sautee about 3-5 min, until softened.

Add the hot pepper and crushed tomato, and bring to a slow simmer, then blend using an immersion blender. Alternatively, you can also transfer the mixture to a blender, then pour it back in the pot.

Add the bone broth (use store-bought or see our Beef Bone Broth recipe), curry, thyme and salt, to taste. Bring the broth back to a slow boil, cover and allow to simmer 10 min.

Add the browned beef cubes, cover and allow to simmer another 10 min.

Taste the stew and adjust seasoning, if needed.

Serve with cauliflower or konjac rice, and optionally, garnish with some fresh cilantro and slices of hot pepper, for extra heat.