👨‍🍳 作り方

1. 1

   Pat the beef dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the beef helps it brown better.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.

   ⏱️ 10-15 minutes
3. 3

   Add chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the tomato paste and cook for 2 minutes, stirring constantly.

   ⏱️ 2 minutes
6. 6

   Add the diced tomatoes, peanut butter, beef broth, cumin, coriander, and cayenne pepper. Stir well to combine, ensuring the peanut butter is fully incorporated.

   💡 プロのコツ: If the sauce is too thick, add a little more broth or water.
7. 7

   Return the browned beef to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1 hour.

   ⏱️ 1 hour
8. 8

   Add the cubed sweet potato and sliced carrots to the pot. Stir, cover, and continue to simmer for another 30 minutes, or until the beef and vegetables are tender.

   ⏱️ 30 minutes
9. 9

   Season with salt and pepper to taste. If the stew is too thin, you can simmer it uncovered for a few minutes to thicken.

   💡 プロのコツ: Taste and adjust seasonings before serving.
10. 10

    Serve hot, garnished with fresh chopped cilantro. It pairs well with rice, millet couscous, or fufu.

    💡 プロのコツ: A dollop of plain yogurt or sour cream can be a nice addition for some.