West African Beef Stew

• 1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
• 2 medium onions, sliced
• 2 teaspoons canola oil
• 1 garlic clove, minced
• 1 cup water
• 4 teaspoons beef bouillon granules
• 4 cups shredded cabbage
• 2 medium green peppers, julienned
• 1 medium zucchini, cut into 1/4-inch slices
• 3 tablespoons creamy peanut butter
• Cayenne pepper
• Hot cooked rice, optional

1. In a Dutch oven, brown steak and onions in oil. Add garlic; cook 1 minute longer. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until meat is tender.
2. Stir in the cabbage, green peppers and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender.
3. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired.

beef, onions, canola oil, garlic, water, beef bouillon granules, cabbage, green peppers, zucchini, peanut butter, cayenne pepper, rice

Taken from www.tasteofhome.com/recipes/west-african-beef-stew/ (may not work)