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This is a authentic African dish. I got it from Paul Deen's recipes. It is so good! I hope you give it a try! This is very good served on rice or noodles and crusty bread for sopping up the gravy. I am posting this recipe for World Tour-2--Africa/African
- 2 lbs stewing beef, cut into 1-inch cubes
- 3 beef bouillon cubes
- 2 teaspoons salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon chili powder
- 1 tablespoon chili flakes
- 2 tablespoons curry powder
- 4 cups water
- 4 slices bacon
- 2 lbs collard greens, washed, drained, and thinly sliced
- 1 cup chopped onion
- 1 (28 ounce) can tomato puree
- 1⁄2 cup peanut butter
- In a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat and simmer, covered, for 1 hour.
- Cut the bacon into small pieces and fry in a skillet until all of the fat is rendered. Remove the bacon from the skillet and reserve. Sauté the greens and the onions in the bacon fat for 4 minutes, stirring constantly. Add the sautéed greens and onions along with the tomato puree, reserved bacon, and peanut butter to the stew. Stir and simmer, covered, for 1 hour. Serve with rice.
- Recipe Summary.
- Difficulty: Easy.
Very good and different beef stew. I used more peanut butter, like 1/3 cup and topped the stew with roasted peanuts and parsley. Oh, and I cooked it in pressure cooker, for just 20 minutes. Very flavorful.
We lived in South Africa for some years and since then we lost the recipe. It was wonderful and the spices where just right. We will make this time and time again. Thank you for posting.
This was very good. Much different than our usual fare, but everyone loved it (except my 2 year old!). We substituted spinach for collard greens. May do 1/2 cooked and then serve on fresh spinach next time. We also thought it needed more meat (which was very tender and flavorful!), so may double the meat next time. I think the recipe as written would serve more like 6 people, we had a lot leftover. Side note: We made this for OAMC freezer meals, which I probably wouldn't do again. It froze great, but we tripled the recipe and had about 3 pots of the stuff on the stove! It was a lot of work managing such a large quantity. Probably making just one recipe would be fine next time!