🧂 Ingredients
- 1 kg Beef chuck(cut into 1.5-inch cubes)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 4 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 150 g Natural peanut butter(unsweetened)
- 500 ml Beef broth
- 3 tbsp Vegetable oil
- 2 Bay leaves
- 1/2 tsp Cayenne pepper(or to taste)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Season beef cubes generously with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 5
Add tomato paste and cook, stirring, for 2 minutes to deepen its flavor.
- 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
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
In a small bowl, whisk the peanut butter with about 1 cup of the hot stew liquid until smooth. This prevents lumps.
- 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
Season with salt and pepper to taste. Remove bay leaves before serving.
💡 Pro Tips
- ✓Ensure you use natural, unsweetened peanut butter for the best flavor.
- ✓Dissolving the peanut butter in a little hot liquid before adding it to the stew helps create a smoother sauce.
- ✓Adjust cayenne pepper to your spice preference.
- ✓Serve hot with steamed white rice or millet.
🔄 Variations
- Add diced carrots or sweet potatoes for extra vegetables.
- For a richer flavor, a small piece of smoked fish can be added during the simmering process.