Carne de Vaca com Amendoim
A hearty beef and peanut stew, showcasing the rich flavors of Mozambique with tender beef simmered in a savory peanut sauce.
🧂 Ingredients
- 1 kg Beef stew meat(cut into 1-inch cubes)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(grated)
- 4 medium Tomatoes(chopped)
- 2 tablespoons Tomato paste
- 1/2 cup Smooth peanut butter
- 3 cups Beef broth
- 1 tablespoon Curry powder
- 1 teaspoon Smoked paprika
- 1/4 teaspoon Cayenne pepper(or to taste)
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley
👨🍳 Instructions
- 1
Pat the beef dry with paper towels and season with salt and pepper.
- 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
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
Stir in the chopped tomatoes and tomato paste. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down.
- 5
Add the curry powder, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 6
Whisk in the peanut butter until smooth, then gradually add the beef broth, stirring to combine.
- 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
Stir occasionally, adding more broth or water if the stew becomes too thick.
- 9
Taste and adjust seasoning with salt and pepper.
- 10
Garnish with fresh parsley before serving.
💡 Pro Tips
- ✓For a deeper flavor, sear the beef well. Don't overcrowd the pot when browning.
- ✓Adjust the amount of cayenne pepper to control the heat level.
- ✓This stew is even better the next day, as the flavors meld together.
🔄 Variations
- Add diced sweet potatoes or carrots along with the beef for a heartier stew.
- Stir in a can of drained chickpeas in the last 30 minutes of cooking.
- Serve with rice, couscous, or xima (a cornmeal porridge).