- Heat butter/oil in a saucepan. Add onions, carrots and garlic and saute until pale gold. Add beef and fry until sealed and well browned.
- Stir in tomato paste, cloves, ginger, cayenne or Tabasco, salt and vinegar. Pour in beef stock or water then bring to the boil.
- Lower heat and cover until starts to simmer.
- Mix peanut butter and flour well together. Add, a little at a time, to the simmering stew and stir until stew thickens.
- Simmer gently for 2 hours or until meat is tender, stirring from time to time.
- Serve with mashed potatoes and peas.
Recipe By Judith Challis
Serves 4 - 6
A hearty beef stew with a slight satay flavor from the peanut butter sent in by one of our peanut butter lovers.
“I always like having a browse through your recipes when I place an order. Here is our offering. The African beef stew is the best because of the peanut butter. We fire it in when we make it rather than later before serving. My 18 year old son made it tonight for dinner so thought you guys might enjoy it too. Keep up the great work “ – Judith Challis.
4.5 out of 5 from the Pic’s team (So halfway between “Delicious” and “Outstanding”!)
Prep time: 20 minutes
Cooking time: 2 hours
- 2 Tbsp butter or 1Tbsp oil
- 2 onions, chopped
- 2 carrots, sliced
- 1-2 cloves garlic, chopped
- 1 kg stewing steak, cubed
- 2 Tbsp tomato paste
- 1/4 tsp each of ground cloves and ginger
- pinch of Cayenne pepper or shake of Tabasco
- 1-2 tsp salt
- 1 tsp vinegar
- 250ml beef stock or water
- 2 Tbsp Pic’s Smooth Peanut Butter
- 1 Tbsp flour (for gluten free use corn flour)