Egg and Corned Beef Stew
Recipe Types


Corned Beef & Egg Stew

Prep Time5 minutes
Cook Time1 hour 18 minutes
Total Time1 hour 23 minutes
Course: Main Course
Cuisine: African


  • Stove
  • Sauce Pan


  • 2 Medium-Sized Yellow Onions
  • 5 Medium-Sized Tomatoes
  • 4 inch of Fresh Ginger
  • 5 Habanero Peppers
  • 1 Cup Vegetable Oil
  • 1 Maggi Shrimp Cube
  • 1/2 tsp Nutmeg
  • 1 tsp Curry Powder


  • Blend the tomatoes, ginger, peppers, and 1 1/2 onion and set aside
  • On medium heat, add the oil to a sauce pan and allow it to heat up
  • Slice the remaining 1/2 onion, add it to the oil, and sauté for 3 mins
  • Add one 6 oz can of tomato paste to the sliced onions and cook for about 5 minutes
  • Pour the blended mixture and allow it to cook for 35 minutes on medium heat
  • Add in the Maggi Shrimp, Salt (to taste), Curry Powder, and Nutmeg and allow it to cook for an additional 25 minutes
  • Whisk the eggs together and add them to the stew: Do not mix if you want the eggs to be chunky.
  • After ten minutes, add in the corned beef and turn the stove to medium-low heat
  • Mix the corned beef and egg together until everything is well combined
  • Enjoy the stew with boiled rice, yam, and/or plantains!


  • Eunice Yankson

    This is my second time making corned beef stew using this recipe and……. it’s amazing 👏🏾

    • YAYYY, I’m so glad you like this recipe, Eunice! Thanks so much for the feedback. ❤️❤️

  • Hello!

    First and foremost thank you for the recipes. They are very helpful! I have been having this reoccurring frustrating occurrence where my stews are very acidic. I was wondering if you had any tips during the cooking process to reduce this and balance the flavors. How can I keep the flavors balanced when using fresh tomatoes and tomato paste or canned tomato sauce and tomato paste. When in the cooking process should this occur for this recipe in particular? Am I missing something?

    Thanks again!

    • Hi Stephanie,

      Glad to you hear you’ve found the recipes useful! There are a couple of things I’d recommend regarding acidity in stews:
      1) You can add a bit of baking soda to the stew to reduce it
      2) Whenever possible, use ripe tomatoes unless a specific recipe calls for unripe tomatoes
      3) I also recommend caramelizing onions at the beginning of stews; that typically helps with acidity in stews
      4) Some folks also use just a little bit of sugar (not my preference), but you can certainly try that as well.

      I also have another version of this stew on my Instagram:

      Hope this helps!

  • Priscilla Sarfo

    This stew is one of the best I ever made using this receipe. Really a craving saver when you want some corned beef stew?

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