My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, March 24, 2010

African Beef Peanut Butter Stew

National Peanut Month is almost over so I'm going to throw in a few more peanut and peanut butter recipes for your enjoyment.

In Senegal this popular stew is called Mafe, and can be made with beef, lamb, chicken or vegetables. There are many versions of this popular stew all over the continent.

Before we start just let me say, in my opinion there are only two kinds of peanut butter, homemade and Jif. Unless you own a peanut farm, so you can control the quality, I'd go with Jif.

Also, I'm assuming you will be using some of the wonderful chuck roast you cubed up when they where on sale and stuck in the freezer. Smart girl!

African Beef Peanut Butter Stew
4-6 servings
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1/2 cup of creamy peanut butter (Jif)
2 cups beef broth (chicken if using chicken or lamb)
2 tablespoons canola oil
1 cup chopped onion
3-4 cloves garlic, minced
1 cup chopped green bell peppers
1 cup chopped carrots
2 pound, beef stew meat, cut into 1 1/2-inch cubes (same amount for chicken or lamb)
Salt and pepper, or House Seasoning
1 14 1/2-ounce can diced tomatoes and the liquid
1/2 teaspoon thyme
1 bay leaf

In a medium bowl, whisk together the peanut butter and the beef broth until well blended. Set aside.

Season the meat with salt and pepper. In a large saucepan or stew pot, heat the canola oil over medium heat.

Add the onions, garlic, bell pepper, and carrots. Saute until the onions are translucent. Add the meat and continue to cook, stirring ofter, until it is browned on all sides.

Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.

Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 hour or until the meat is tender.

Taste and salt and pepper if desired. Remove the bay leaf and discard. Serve over rice. Yummy.

1 comment:

  1. Hey Beverly, in my family is was always a joke to leave in the bay leaf....whoever ended up with it had to do the dishes. HA HA


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