5 Best Beef Cuts For Nigerian Stew: What Cuts Of Beef Will Make Your Nigerian Stew Better?

beef for nigerian stew

Nigerian stew is a traditional dish that has been passed down from generation to generation.

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It can be made from different kinds of meat, with potatoes, tomatoes, bell pepper, and onions.

The best way to make a delicious Nigerian beef stew is by using the freshest ingredients if possible.

In this article, we will not only provide you with some useful tips to choose beef for Nigerian stew but also some popular cuts that are best for this recipe.

How to choose beef for Nigerian stew?

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There is no fixed recipe for a Nigerian stew as it can be made from different kinds of meat like beef, goat, lamb, or chicken.

Nigerian beef stew is the way to go in most cases because beef can easily be found in many countries in the world.

Choosing beef for Nigerian stews is the same as selecting a good cut of beef for other stew recipes.

So here are some tips that might help you:

1.     Choose a cut with a lot of connective tissues and marbling fat

Stewing takes several hours of cooking.

Therefore, you don’t have to worry about ending up with a tough cut of meat because even if you opt for a very tough cut of beef, it will be tenderized after a long time cooking on the stovetop.

Moreover, buying a tough cut of beef with a lot of connective tissues and marbling fat is an economical way to add protein and flavor to your dish.

2.     Select a cut without any sign of spoilage like discoloration and a pungent smell

The second thing to keep in mind when choosing beef for Nigerian stew is that you should purchase a fresh cut of beef without any sign of spoilage.

To determine if the cut is stale or not, you should check for its color, texture, and smell.

A fresh cut of beef has a dark red color with a glowy hue, while a stale cut looks much duller.

Additionally, you can also smell a pungent odor from a stale or old cut of beef.

5 best beef for Nigerian stew

The following five best beef cuts are easy to find and can be used to elevate your Nigerian stew to a whole new level:

1.     Beef stew

Beef Chuck Stew Meat

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Beef stew is a term for the beef cut that is typically used for any stewing recipe.

Beef stew is often made from the chuck cut, which is located in the upper shoulder area of the cow.

You can find beef stew pre-sliced into cubes and labeled as “beef stew” so that everyone can know that this package is for making stew dishes.

2.     Short ribs

MEAT Boneless Beef Short Ribs

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Beef short ribs are another option for your Nigerian stew.

You can either stick with boneless short ribs or bone-in short ribs for the Nigerian stew recipe with the latter being more expensive than the first option.

The long cooking time will help tenderize these cuts of meat and the resulting dish is packed with a flavorful taste with a tender texture.

3.     Flank steak

Pat LaFrieda USDA Choice Flank Steak, 1 lb

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Flank steak is a classic cut for stir-frying, but it can work great for your Nigerian stew.

This cut is definitely not the most tender cut of beef, but it can become very tender when slow-cooked in a stew.

Flank steak is relatively lean while still being very flavorful.

4.     Beef tongue

Beef Tongue - Raw - Frozen - All Natural

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The beef tongue might not be a popular cut of beef, but it is a good beef cut.

This cut tends to have a meaty instead of offal flavor.

It has a chewy texture so if being slow-cooked for a long time, the tongue will become tender and can melt in your mouth.

5.     Corned beef

Libby's Corned Beef 12oz Can (Pack of 6) by Libby's

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You can even use corned beef for making a Nigerian stew.

Corned beef is available in a canned form in any grocery store or supermarket.

If you want to make your own corned beef, beef brisket is the ideal cut for this recipe.

Corned beef can be used for different purposes, so having a container of corned beef in your kitchen, you can create numerous dishes for your family and friends.

The bottom line

So we have got you covered with the best beef cuts for Nigerian stew.

Typically, you don’t need a premium cut of beef like tenderloin or ribeye steak because a tough cut with a perfect marbling fat content will be enough.

The long cooking time will help tenderize the meat and result in a tender, juicy, and flavorful dish served with a rich and thick broth.

Hopefully, you find this article helpful and will be successful next time making the Nigerian stew.