Beef and Root Vegetable Stew with Peanut Butter from Senegal

• 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

1. In a large casserole or Dutch oven, heat the peanut oil over medium-high heat.
2. Cook the onions until translucent, stirring, about 5 minutes.
3. Add the beef and, once it turns color, add the tomato paste, water, cayenne, salt and black pepper, and thyme.
4. Reduce the heat to low, covet, and cook for 1 hour.
5. Add the cabbage, potato, turnips, and sweet potato.
6. Cover and cook until tender, 2 to 2 1/2 hours.
7. Remove about 1/2 cup of the liquid from the casserole and stir into the peanut butter in a small bowl.
8. Pour this sauce over the meat and cook for 5 minutes.
9. Serve over plain rice.

peanut oil, onion, stew beef, tomato, water, cayenne pepper, salt, thyme, green cabbage, boiling potato, sweet potato, smooth peanut butter

Taken from www.cookstr.com/recipes/beef-and-root-vegetable-stew-with-peanut-butter-from-senegal (may not work)