- Makes: 6 servings
- Prep: 30 mins
- Cook: 1 hr 30 mins
Beef and Groundnut Stew
pounds boneless beef chuck pot roast, cut into 1-inch cubes
tablespoon peanut oil or cooking oil
large onion, chopped (1 cup)
large tomatoes, peeled and chopped (1-1/2 cups)
cup finely chopped fresh, mild green chili peppers (such as Anaheim)
teaspoon crushed red pepper
cup peanut butter
cups hot cooked rice
hard-cooked eggs, sliced (optional)
- Trim fat from meat. In a 4-quart Dutch oven brown half the beef in the hot oil. Remove from pan. Brown remaining beef with the onion. Drain off fat. Return all beef to pan.
- Stir in water, tomatoes, chili peppers, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is tender.
- Remove about 1 cup of the broth from the meat mixture; stir into peanut butter. Return peanut butter mixture to Dutch oven. Heat through. Serve over hot cooked rice. Garnish with egg slices, if desired. Makes 6 servings.
Nutrition Facts (Beef and Groundnut Stew)
- Per serving:
- 670 kcal cal.,
- 40 g fat
- (12 g sat. fat,
- 97 mg chol.,
- 636 mg sodium,
- 39 g carb.,
- 3 g fiber,
- 40 g pro.
- Percent Daily Values are based on a 2,000 calorie diet