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Ingredients
| smooth peanut butter: 1/2 cup |
| soup - beef broth: 2 cups |
| canola oil - for salads, woks and light frying: 2 Tbl |
| onions (chopped): 1 cup (chopped) |
| garlic: 4 cloves (minced) |
| green bell pepper (chopped): 1 cup (chopped) |
| carrots (grated): 1 cup (chopped) |
| beef stew meat: 2 lbs |
| salt |
| black pepper |
| red tomatoes: 28 oz (diced) |
| dried thyme (leaves): 1/2 tsp |
| bay leaf: 1 |
African Beef
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
- Cut stewing beef in 1 1/2 inch cubes.
- Season the meat with salt and pepper.
- In a large saucepan or stew pot, heat the Canola oil over medium heat.
- Add the onion, garlic, bell pepper, and carrots.
- Saute until the onions are translucent.
- Add the meat and continue to cook, stirring often, until it is browned on all sides.
- Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
- Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
- Taste and add salt and pepper if desired. Remove the bay leaf and discard.
- Serve hot over rice.
- Cook on Low for 7 hours if using your slow cooker.