West African Beef And Peanut StewFrom jo_jo_ba 1 year ago
- 1 tbsp coconut oil shopping list
- ¾ lb raw beef chuck, cut into chunks shopping list
- 2 large onions, diced shopping list
- ¼ tsp jalapeno powder (optional) shopping list
- ¼ tsp black pepper shopping list
- ½ tsp coriander shopping list
- ½ tsp cumin shopping list
- ½ tsp cinnamon shopping list
- ¼ tsp nutmeg shopping list
- 1 large carrot, diced shopping list
- 2 ribs celery, diced shopping list
- 8 green onions (scallions), diced shopping list
- 8 cloves garlic, minced shopping list
- 1 tbsp minced ginger shopping list
- 1 jalapeno pepper, seeded and minced shopping list
- 2 cups low-sodium, gluten free beef broth shopping list
- 1 (15-oz) can no-salt-added diced tomatoes shopping list
- 12 new potatoes, halved (quartered if large) shopping list
- ½ cup chunky natural peanut butter shopping list
- Salt and pepper to taste shopping list
- 1 cup (tightly packed) beet greens shopping list
How to make it
- Add oil to a deep pot (I used my cast iron Dutch oven) and place over high heat.
- Add the beef chunks in one layer (do not crowd them).
- Cook, stirring occasionally, until meat is browned on all sides. Remove with a slotted spoon and set aside.
- Reduce the heat to medium and add the onions. Cook, stirring, until softened.
- Stir in the spices and cook until fragrant.
- Add the carrot, celery and green onions and cook until just slightly softened, then add the garlic, ginger and jalapeno, and sauté for 2-3 more minutes.
- Add the broth, tomatoes, potatoes and browned beef.
- Reduce heat to medium-low and simmer, uncovered, 2 ½ hours (if you find the stew getting too thick, add a little water). Meat should be fork-tender.
- Stir in the peanut butter, cover simmer 1 hour longer.
- Stir in beet greens and cook just until wilted.
- Taste and adjust seasonings, then serve.
The Cookjo_jo_ba Oshawa, CA
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