This lively African peanut stew also may be made using chicken legs or cubed lamb.
3 tablespoons vegetable oil, divided
2 pounds cubed beef for stew
1 large onion, chopped (2 cups)
2 cups chicken stock or broth
1/2 cup creamy peanut butter
3 tablespoons tomato paste
2 large tomatoes, peeled and chopped
2 teaspoons salt
1 teaspoon black pepper
1. In a heavy-bottomed skillet, heat 2 tablespoons of the oil. Add 1/3 of the beef, sear until brown on both sides, and remove to heavy-bottomed Dutch oven. Continue to fry remaining beef in 2 separate batches.
2. In the same saute pan, heat the remaining oil. Add onions and saute until golden. Add chicken stock, peanut butter and tomato paste. Pour over beef in Dutch oven, adding chopped tomatoes, salt and pepper.
3. Simmer over low heat for about 2 hours or until the beef is tender. Serve with rice.
Makes about 4 servings.