Ingredients:
1/2 cup peanut butter
2 cups stock ( your choice, preferably unsalted)
2 tablespoons canola oil
1 cup chopped onions
4 garlic cloves, minced
1 cup green bell peppers, peeled, seeded and chopped
1 cayenne pepper, seeded and chopped ( or other or more)
1 cup carrots, peeled and chopped
2 lbs beef stew meat, trimmed and cut into 1 and 1/2-inch cubes
salt and pepper
2 cups tomatoes, peeled and diced ( or one 14 and 1/2 oz. can diced tomatoes with liquid)
1 sprig thyme
1 bay leaves
Directions:
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.
Servings: 6
Time preparation: 25 min.
Time total: 85 min.