Ingredients
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1/2 cup peanut butter
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2 cups stock (your choice, preferably unsalted)
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2 tablespoons canola oil
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1 cup chopped onion
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4 garlic cloves, minced
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1 cayenne pepper, seeded and chopped (or other or more)
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2 lbs beef stew meat, trimmed and cut into 1 and 1/2-inch cubes
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salt and pepper
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2 cups tomatoes, peeled and diced (or one 14 and 1/2 oz. can diced tomatoes with liquid)
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1 sprig thyme
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1 bay leaf
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1 cup carrot, peeled and chopped
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1 cup green bell pepper, peeled, seeded and chopped
Instructions
- Whisk together peanut butter and stock and reserve.
- Season the meat with salt and pepper.
- Heat the oil in a large saucepan over medium heat.
- Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
- Remove meat and keep warm.
- Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
- Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
- Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the thyme and bay leaf.
- Stir well and bring to a boil. Reduce heat to low and simmer, stirring often, for about 1 hour or until the meat is tender.
- Taste for seasoning.
- Remove the thyme sprig and the bay leaf and discard.
- Serve hot over rice.