👨‍🍳 作り方

1. 1

   Season beef cubes generously 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, then set aside.

3. 3

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

4. 4

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

5. 5

   Add tomato paste and cook, stirring, for 2 minutes to deepen its flavor.

6. 6

   Pour in the crushed tomatoes and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

7. 7

   Return the browned beef to the pot along with the bay leaves and cayenne pepper. Bring back to a simmer, then reduce heat to low, cover, and cook for 1 hour, or until beef is tender.

8. 8

   In a small bowl, whisk the peanut butter with about 1 cup of the hot stew liquid until smooth. This prevents lumps.

9. 9

   Stir the peanut butter mixture into the stew. Continue to simmer, uncovered, for another 20-30 minutes, or until the sauce has thickened to your desired consistency.

10. 10

    Season with salt and pepper to taste. Remove bay leaves before serving.