To start, prepare all of your ingredients. That includes cleaning and preparing your red bell peppers and chili peppers. Look at my tips section on how you should do this. Then, you can also measure out and prepare the other ingredients.
Once your ingredients are prepared, you can brown your beef cubes first. Then, heat oil in a frying pan over high heat (not smoking). Add the beef cubes and fry them until they are evenly browned on all sides. You don't have to cook them through. They need to get some color and a meaty flavor. Set the batches aside until you need them later.
Next, place the diced bell peppers, chili peppers, tomatoes, red onion, garlic, and ginger in a food processor. Blend until you have a uniform mixture.
Now start frying the diced brown onion in a saucepan over medium heat. Cook it until it becomes translucent, about 3-5 minutes.
Add the blended pepper mixture to the cooked onions. Bring the sauce to a simmer and allow it to cook for 10 minutes. It will become thick as it is reduced.
Next, add the browned beef cubes, 1 1/2 cups liquid stock, dried thyme, and curry powder. Give the mixture a good stir to incorporate all of the ingredients.
Then, lower the heat and allow the stew to cook until the meat is tender and juicy, but cooked. That can take up to 2 hours depending on the type of beef cut you are using and how large the cubes are.
Keep an eye on the mixture as it cooks and add more stock if needed. Stir your Nigerian pepper sauce with beef frequently to prevent it from burning at the base.
Once your stew has finished cooking, Stir in the boiled eggs and leave to simmer for 2 to 3 more minutes serve it immediately with freshly chopped coriander on top.