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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!
A truly wonderful winter stew. We dropped the meat entirely and, to tell the truth, I think veggie round would detract from the dish.