West African Beef and Peanut Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp coconut oil¾ lb raw beef chuck, cut into chunks2 large onions, diced¼ tsp jalapeno powder (optional)¼ tsp black pepper½ tsp coriander½ tsp cumin½ tsp cinnamon¼ tsp nutmeg1 large carrot, diced2 ribs celery, diced8 green onions (scallions), diced8 cloves garlic, minced1 tbsp minced ginger1 jalapeno pepper, seeded and minced2 cups low-sodium, gluten free beef broth1 (15-oz) can no-salt-added diced tomatoes12 new potatoes, halved (quartered if large)½ cup chunky natural peanut butterSalt and pepper to taste1 cup (tightly packed) beet greens
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.
Serving Size: Makes 8 hearty servings
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.
Serving Size: Makes 8 hearty servings
Nutritional Info 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
Member Reviews