Description
A hearty African peanut stew made with beef, sweet potatoes, and spices, perfect for a comforting meal.
Ingredients
Scale
- 1 3/4 pounds beef stew meat (or beef chuck roast, cut into large chunks)
- to taste Salt
- to taste Black pepper
- 1/4 cup Olive oil
- 1 large white or yellow onion, chopped
- 3 ribs celery, diced
- 3 large carrots, peeled and cut into large chunks (about 1 1/2 to 2 inch pieces)
- 8 cloves garlic, pressed through garlic press
- 2 teaspoons freshly grated ginger
- 1 Scotch bonnet pepper, seeded and finely minced or thinly sliced (optional)
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- 1 large bay leaf
- 5 tablespoons tomato paste
- 1 (14 oz) can diced tomatoes, drained of juices
- 6 cups beef stock or broth
- 1/2 cup natural, chunky peanut butter
- 5 cups peeled, large-chunk sweet potatoes (about 1 1/2 to 2 inch chunks)
- 1 bunch Swiss chard, center rib removed and roughly chopped (about 3 packed cups)
- to garnish Chopped cilantro
- to garnish Chopped peanuts
- optional Cooked brown or white rice, or couscous, for serving
Instructions
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place the beef into a large bowl, and liberally season with salt and black pepper.
- Then, place a soup pot (at least 6 quart) over medium-high heat, and drizzle in about 1/4 cup of olive oil. Once hot, add the beef and sear it for a few minutes on each side, until nicely browned. Remove the beef with a slotted spoon into a bowl, to hold.
- Next, add the onion, celery and carrot, along with another pinch of salt and black pepper, to the pot, and sauté for about 3 to 5 minutes, just to allow the veggies to begin to soften.
- Add in the garlic, ginger, Scotch bonnet pepper (if using), smoked paprika, coriander, cayenne pepper (if using), and bay leaf, and stir together for about 30 to 45 seconds, just until aromatic.
- Stir in the tomato paste and add in the diced tomatoes (drained of juices), and stir to incorporate those for about 30 seconds or so.
- Next, pour in the beef stock or broth. Add back into the pot the browned beef with any accumulated juices.
- Bring things to a vigorous simmer, then reduce the heat to low, cover with a lid askew, and allow the peanut stew to gently simmer for 2 hours.
- After two hours, whisk the chunky peanut butter into the stew to blend, then add the sweet potatoes in as well. Continue to simmer things for another 30 to 35 minutes, with the lid askew, or until the beef and sweet potatoes are very tender.
- Finally, stir in the chopped Swiss chard, and allow that to cook for 5 minutes more, until wilted and softened.
- Serve the African peanut stew as is, or over top of rice or couscous, topped with chopped cilantro and chopped peanuts, for garnish.
Notes
- This stew can be made a day in advance and refrigerated. The flavors will deepen.
- Adjust spiciness by modifying the amount of Scotch bonnet pepper and cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg