West African Beef and Peanut Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of West African Beef and Peanut Stew calories by ingredient
Introduction
A small amount of lean beef gets big flavour in this stew, packed with onions, potatoes, garlic and spices. Peanut butter adds an unexpected twist, and beet greens add a wonderful fresh note too! A small amount of lean beef gets big flavour in this stew, packed with onions, potatoes, garlic and spices. Peanut butter adds an unexpected twist, and beet greens add a wonderful fresh note too!Number of Servings: 8
Ingredients
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1 tbsp coconut oil
¾ lb raw beef chuck, cut into chunks
2 large onions, diced
¼ tsp jalapeno powder (optional)
¼ tsp black pepper
½ tsp coriander
½ tsp cumin
½ tsp cinnamon
¼ tsp nutmeg
1 large carrot, diced
2 ribs celery, diced
8 green onions (scallions), diced
8 cloves garlic, minced
1 tbsp minced ginger
1 jalapeno pepper, seeded and minced
2 cups low-sodium, gluten free beef broth
1 (15-oz) can no-salt-added diced tomatoes
12 new potatoes, halved (quartered if large)
½ cup chunky natural peanut butter
Salt and pepper to taste
1 cup (tightly packed) beet greens
Tips
Adapted from http://www.thekitchn.com/african-peanut-stew-recipes-from-the-kitchn-175978
Directions
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