👨‍🍳 作り方

1. 1

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

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, about 2-3 minutes per side. Remove beef and set aside.

3. 3

   Add the chopped onions to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes and tomato paste. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down.

5. 5

   Add the curry powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.

6. 6

   Whisk in the peanut butter until smooth, then gradually add the beef broth, stirring to combine.

7. 7

   Return the browned beef to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour and 15 minutes, or until the beef is tender.

8. 8

   Stir occasionally, adding more broth or water if the stew becomes too thick.

9. 9

   Taste and adjust seasoning with salt and pepper.

10. 10

    Garnish with fresh parsley before serving.