Peanut Butter Beef Stew Food

MAFE (PEANUT BUTTER STEW)

Steps:

• Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
• In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.

WEST AFRICAN PEANUT STEW

Steps:

• Heat the oil in a large Dutch oven until hot. Sprinkle the chicken pieces with salt and pepper and cook until browned on all sides, about 20 minutes. Remove the chicken to a plate. Add the onion, garlic, ginger and bouillon cubes to the pot and cook until the onions are translucent, about 5 minutes.
• Stir in the tomato sauce, tomato paste and peanut butter. Add 4 cups of water and the Scotch bonnet pepper. Return the chicken to the pot. Bring to a boil; reduce the heat and let simmer 10 to 12 minutes.
• Add the sweet potatoes, tomatoes and collard greens. Cover and simmer until the potatoes are easily pierced with a fork, about 25 minutes. (Remove the Scotch bonnet pepper if someone has a low tolerance for heat.)
• Serve warm with hot cooked rice, if using.

CHADIAN PEANUT STEW

Steps:

• Coat the beef cubes with flour. Set aside.
• Heat 3 tablespoons oil over medium heat in a large pot. Add beef, nutmeg and chili powder. Brown the beef on all sides.
• Add the onions, garlic, tomato paste, salt and water. Mix well.
• Bring the stew to a boil over high heat, lower the temperature and simmer until the meat is tender and the sauce reduced, 1-2 hours.
• Half an hour before serving, put the peanut butter and 2 tablespoons of oil in a small pot.
• Mix and heat over medium heat for 5 minutes.
• Add the peanut butter to the beef, a little bit at a time, mixing as you do that. Simmer on low heat for 20 more minutes. Serve over rice.

AFRICAN STEW

Steps:

• cut beef into 1 inch cubes
• heat butter in pan add onions, carrots, garlic and fry until pale gold
• add beef cubes and fry until well-sealed and brown
• stir in tomato paste, cloves, ginger, cayenne pepper, salt and vinegar
• pour in stock then bring to boil
• cover and leave for 2hrs until meat is tender, stirring from time to time
• Mix peanut butter with the flour
• add a little a at time to the simmering stew until it thickens.
• I often make loads more than this as it freezes well, just double up the quantities. I make it in a slow cooker and dont do from item 7 until it is about to be served or about to be frozen. It needs to be simmering well to thicken with the flour. I always find it best to remove quite a bit of the stock and mix it with the peanut butter mix first then mix it with the rest of the mixture as it goes very lumpy if you just add it and stir and if the beef is too tender it will just get lost in the stock

BEEF STIR-FRY WITH PEANUT SAUCE

Steps:

• Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved.
• Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes.
• Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.

SIERRA LEONE PEANUT BUTTER STEW

Steps:

• Season meat with all-purpose seasoning, and refrigerate for 3 hours to allow meat to absorb flavors.
• Brown meat in oil, then add some water and simmer until tender.
• Remove meat from pan and set aside.
• In the same oil saute pepper and onions.
• Briskly stir in tomatoes.
• Mix peanut butter with 1/2 cup water to form a thin paste and add to stew.
• Stir, add meat, and salt to taste and let simmer 15 minutes over low heat. Serve with rice, boiled yam, cassava and green vegetable, if desired.