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Categories:
peanut oil onion stew beef tomato water cayenne pepper salt thyme green cabbage boiling potato sweet potato smooth peanut butter
Viewed: 57 - Published at: a year agoIngredients
- 1/4 cup peanut oil
- 1 medium size onion, chopped
- 1 pound boneless stew beef, trimmed of any large pieces of fat and cut into 1-inch cubes
- 3 ounces tomato paste (half a 6 ounce can)
- 1 cup water
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon dried thyme
- 1 small head green cabbage (about 1 pound), damaged outer leaves discarded, cored, and cut into 8 wedges
- 1 large boiling potato, peeled and quartered
- 3 small turnips, peeled
- 1 large sweet potato, peeled and quartered
- 1/2 cup smooth peanut butter
Method
- In a large casserole or Dutch oven, heat the peanut oil over medium-high heat.
- Cook the onions until translucent, stirring, about 5 minutes.
- Add the beef and, once it turns color, add the tomato paste, water, cayenne, salt and black pepper, and thyme.
- Reduce the heat to low, covet, and cook for 1 hour.
- Add the cabbage, potato, turnips, and sweet potato.
- Cover and cook until tender, 2 to 2 1/2 hours.
- Remove about 1/2 cup of the liquid from the casserole and stir into the peanut butter in a small bowl.
- Pour this sauce over the meat and cook for 5 minutes.
- Serve over plain rice.
