When it comes to comforting meals that warm both the heart and the belly, few dishes can compare to a hearty Cameroon Beef Stew.

This traditional Central African recipe is packed with rich flavors, tender beef, fresh vegetables, and a beautiful balance of spices that make it stand out from the everyday stew.

Growing up, beef stew was always a dish that brought the family together, and the Cameroon version has a way of transforming simple ingredients into something truly unforgettable.

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What Makes Cameroon Beef Stew Special?

Unlike regular beef stew, the Cameroon version is layered with bold, vibrant flavors.

It uses a tomato base, garlic, onions, bell peppers, and a touch of local spices that create a deep, savory taste.

It’s not overly spicy but has just the right amount of heat to keep it exciting.

Another thing that sets this stew apart is its versatility—it pairs beautifully with rice, boiled plantains, yams, or even bread.

This dish is often enjoyed at family gatherings, Sunday lunches, or special celebrations. It’s one of those recipes that tastes even better the next day as the flavors meld together.

Cameroon Beef Stew Recipe

This Cameroon Beef Stew Recipe is a hearty, flavorful Central African dish made with tender beef, tomatoes, spices, and vegetables. Perfect for serving with rice, plantains, or yams.

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Servings: 6

Course: Main Course

Cuisine: African

Ingredients Method Notes

Ingredients

2 lbs about 1 kg beef (stew meat, cut into chunks)
3 large tomatoes blended or finely chopped
1 red bell pepper blended
1 large onion half blended, half sliced
3 cloves garlic minced
2 tablespoons tomato paste
1 scotch bonnet pepper optional, for heat
2 medium carrots sliced
2 medium potatoes diced
½ cup vegetable oil
2 seasoning cubes or bouillon
1 teaspoon thyme
1 teaspoon curry powder
1 bay leaf
Salt and black pepper to taste
Fresh parsley or green onions for garnish
2 –3 cups beef stock or water

Method

Season beef chunks with salt, black pepper, and a little curry powder.
Heat oil in a large pot and brown the beef on all sides. Remove and set aside.
In the same pot, add the blended tomatoes, bell pepper, onion, and garlic. Cook until thickened.
Stir in tomato paste, thyme, curry powder, and bay leaf. Cook for 3–4 minutes.
Return beef to the pot and pour in stock or water until meat is just covered. Add seasoning cubes and scotch bonnet (if using). Simmer for 45–60 minutes until beef is tender.
Add carrots and potatoes. Simmer for another 20 minutes until vegetables are cooked through.
Adjust seasoning and garnish with parsley or green onions. Serve hot with rice, plantains, or yams.
NOTES

Notes

Browning the beef first adds extra flavor.
For a milder stew, omit or remove the scotch bonnet pepper before serving.
This stew tastes even better the next day as flavors deepen.

Step-by-Step Instructions

Season and brown the beef

In a bowl, season your beef chunks with salt, black pepper, and a little curry powder.
Heat oil in a large pot, then brown the beef on all sides to lock in flavor. Remove and set aside.

Prepare the stew base

In the same pot, add the blended mixture of tomatoes, bell pepper, onion, and garlic.
Cook on medium heat until most of the liquid evaporates and the sauce thickens.

Add depth with tomato paste and spices

Stir in tomato paste, thyme, curry powder, and a bay leaf. Let it cook for a few minutes until aromatic.

Simmer with beef and stock

Return the browned beef to the pot. Pour in beef stock or water until the meat is just covered.
Add seasoning cubes and scotch bonnet (if using). Cover and simmer on low heat for about 45 minutes to 1 hour, until the beef becomes tender.

Add vegetables

Stir in carrots and potatoes. Let the stew simmer for another 20 minutes until the vegetables are cooked through and the sauce is rich.

Final touch

Adjust seasoning with more salt or pepper if needed. Garnish with parsley or green onions before serving.

What to Serve with Cameroon Beef Stew

This stew is wonderfully versatile. You can serve it with:

Steamed white rice
Fried or boiled plantains
Fufu (cassava or corn-based)
Yams or cocoyams
Fresh bread for dipping

Tips for the Best Flavor

Browning the beef first gives the stew an extra depth of flavor.
If you like heat, keep the scotch bonnet whole and remove it before serving—it adds flavor without overwhelming spice.
This stew tastes even better the next day, so don’t hesitate to make it ahead of time.