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Zimbabwean Beef Stew with Groundnuts
Nyama Ne Hove
A hearty and flavorful beef stew, slow-cooked with tomatoes, onions, and the rich, nutty depth of groundnuts (peanuts). This dish is a comforting staple, often served with sadza.
🧂 مكونات
- 1 kg Beef chuck(cut into 1-inch cubes)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 400 g Tomatoes(canned diced, or fresh chopped)
- 500 ml Beef broth
- 150 g Peanut butter(smooth or crunchy, unsweetened)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 2 Bay leaves
- 1 Optional: Chili pepper(finely chopped, for heat)
👨🍳 تعليمات
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides in batches, then set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger (and chili pepper, if using) and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 4
Return the browned beef to the pot. Pour in the beef broth, add salt, pepper, and bay leaves. Bring to a simmer.
- 5
Reduce heat to low, cover, and simmer gently for 1.5 hours, or until the beef is tender.
- 6
In a small bowl, whisk the peanut butter with about 1 cup of the hot stew liquid until smooth. Pour this mixture back into the pot and stir well to combine.
- 7
Continue to simmer, uncovered, for another 20-30 minutes, or until the sauce has thickened to your desired consistency. Remove bay leaves before serving.
💡 نصائح احترافية
- ✓For a richer flavor, use beef broth instead of water.
- ✓Ensure the peanut butter is well incorporated to avoid lumps.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓This stew tastes even better the next day.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add diced carrots or potatoes during the last hour of simmering for a more substantial stew.
- Stir in a handful of fresh spinach or kale in the last 10 minutes of cooking.