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.

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 454.2
    Total Fat: 17.5 g
    Cholesterol: 27.2 mg
    Sodium: 312.7 mg
    Total Carbs: 51.5 g
    Dietary Fiber: 3.8 g
    Protein: 19.7 g
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