👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.

   ⏱️ 8-10 minutes
2. 2

   Add chopped onion and bell pepper to the pot. Sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
3. 3

   Add minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the crushed tomatoes and cook for 5 minutes, allowing the flavors to meld.

   ⏱️ 5 minutes
5. 5

   Return the browned beef to the pot. Pour in the beef broth and bring to a simmer.

   💡 プロのコツ: Ensure the beef is mostly submerged in liquid.
6. 6

   Reduce heat to low, cover, and simmer for at least 1 hour, or until the beef is tender.

   ⏱️ 1 hour

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   In a separate bowl, whisk the peanut butter with about 2 cups of the hot broth from the pot until smooth. This prevents lumps.

   💡 プロのコツ: Using hot liquid helps to dissolve the peanut butter more easily.
8. 8

   Pour the peanut butter mixture back into the pot. Stir well to combine. Add the corn kernels.

   💡 プロのコツ: The soup will thicken considerably.
9. 9

   Continue to simmer, uncovered, for another 15-20 minutes, stirring frequently, until the soup reaches your desired consistency.

   ⏱️ 20 minutes

   💡 プロのコツ: If the soup becomes too thick, add a little more broth or water.
10. 10

    Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro.

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