African Beef Stew
- 2 tablespoons olive oil divided
- 1 1/2 pounds meat cuts beef stew, into 1-inch cubes
- 1 onions
- 2 cloves garlic finely chopped
- 28 ounces whole peeled tomatoes undrained
- 1 cup chicken broth
- 1/2 cup Skippy Creamy Peanut Butter
- 1 teaspoon ground cumin optional
- Heat 1 tablespoon olive oil in 6-quart saucepot over medium-high heat and brown 1/2 of the meat; remove meat and set aside. Repeat with an additional 1 tablespoon Olive Oil and remaining meat; remove meat and set aside.
- Heat remaining 1 tablespoon olive oil in same saucepot over medium-high heat and cook onion, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in tomatoes, broth, Skippy(R) Creamy Peanut Butter and cumin. Bring to a boil over high heat. Reduce heat to low and return beef to saucepot. Simmer covered, stirring occasionally, 1 hour or until beef is tender. Season, if desired, with salt and ground black pepper. Serve, if desired, over hot cooked rice or noodles and garnish with chopped cilantro.
olive oil, beef stew, onions, garlic, tomatoes, chicken broth, butter, ground cumin
Taken from www.yummly.com/recipe/African-beef-stew-297989 (may not work)