Recipe by Sage
A special creamy taste for this African stew.Great recipe for your slow cooker.
Top Review by Messy44
Made on stove top - very very good. Added green beans in place of the pepper (as I have had a similar stew before and it had beans, which I loved). This is a great no-potato stew. Very simple and no trouble at all to pull together. Will try in crockpot next time. Thanks, Sage. ~messy44
- 1⁄2 cup creamy peanut butter
- 2 cups beef broth
- 2 tablespoons canola oil
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 1 cup green bell pepper, chopped
- 1 cup carrot, chopped
- 2 lbs beef stew meat
- salt and pepper
- 28 ounces diced tomatoes
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
Directions See How It's Made
- In a medium bowl, whisk together the Creamy Peanut Butter and the beef broth until well blended. Set aside.
- Cut stewing beef in 1 1/2 inch cubes.
- Season the meat with salt and pepper.
- In a large saucepan or stew pot, heat the Canola oil over medium heat.
- Add the onion, garlic, bell pepper, and carrots.
- Saute until the onions are translucent.
- Add the meat and continue to cook, stirring often, until it is browned on all sides.
- Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.
- Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 1/2 hour or until the meat is tender.
- Taste and add salt and pepper if desired. Remove the bay leaf and discard.
- Serve hot over rice.
- Cook on Low for 7 hours if using your slow cooker.