Prep 15 mins
Cook 1 hr 30 mins
This is a wonderful, flavorful stew for a cold winter evening. This can be made either vegetarian-style or with meat. Excellent!!!
- 1⁄4 cup peanut oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 medium onion, chopped
- 1 red peppers or 1 green pepper, chopped
- 4 -5 cloves garlic, chopped
- 1 tablespoon ground ginger
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 large sweet potatoes, peeled & cut into 1 inch chunks
- 1 (6 ounce) can tomato paste
- salt & pepper
- 1 teaspoon peanut oil (optional)
- 1 lb ground beef or 1 lb ground turkey (optional)
- 2 small zucchini, trimmed and sliced
- 1⁄2 cup smooth peanut butter
- hot cooked rice or couscous (optional)
- Heat ¼ cup peanut oil over medium heat in 5 qt pan.
- Add red pepper flakes, onion, pepper, and garlic.
- Cook until vegetables are tender.
- Add ginger, chili powder, and cumin, cook for 1 minute.
- Add sweet potatoes, tomato paste, salt& pepper.
- Add enough water to barely cover vegetables and mix well.
- Bring to a boil, lower heat, cover and simmer for 45 minutes, stirring occasionally.
- In a separate pan, heat remaining peanut oil over medium heat.
- Add ground beef or turkey, sautee until brown.
- Drain, and transfer to plate until stew is done, then mix in with stew.
- Add zucchini to stew and cook for another 15 minutes.
- Place peanut butter in a small bowl, stir in 1 cup of the stewing mixture until smooth.
- Add peanut butter mixture to the stew.
- Mix well and cook stew another 15 minutes.
- Re-season to taste.
- Serve with hot cooked rice or couscous.
An awesome, soul satisfying stew than can easily go vegetarian without missing a thing. It is heavy, so it is great in the winter when it is cold and damp outside. It sticks to your ribs. I added a bit of cinnamon since it seemed to cry out for it, and reduced the oil. Garnished with chopped peanuts, ta-dah! My husband loved it.
By far one of the best soups I've ever made! I had to make some adjustments because I didn't have all the ingredients on hand and was looking for a way to use my sweet potatoes. So I didn't have peanut oil and so I just threw the red pepper and onion in with the ground beef and browned them together (adding the garlic at the end). Then I added the spices and potatoes and I didn't have the tomato paste, so I added drained diced tomatoes with the water. I also added a little Better than Boullion and about 1 1/2 tsp of salt. I skipped the zucchini and wouldn't add it next time either. This was so good and I'm so glad I found it, thanks Maine-iac!
I have to admit that I did not follow this recipe to a tee. I used it as inspiration. I had already started stewing beef when I realized that I had sweet potatoes I wanted to use. This recipe screamed TRY ME! I am glad I did. Even with the changes that I made, the spices gave the stew a wonderful flavor. I just ate some of the leftovers for lunch. Even better than last night. Thanks for the inspiration!