Lunch & Dinner

African-Inspired Beef Stew 

4-5 servings
Beef stew with vegetables in white casserole dish sitting on white/gray checked napkin and wooden table.

Peanut butter and the mix of spices add an earthy depth that balances well with the brightness of the tomatoes.

This is a great recipe for your Kwanzaa karamu feast, or any time you want something rich and delicious.

Ingredients

  • 1-3 Tbsp olive oil 
  • 1 ½ lb beef stew meat cut into chunks 
  • 2 medium white onions, chopped 
  • 2 cloves garlic, minced 
  • 1 Tbsp ginger, minced 
  • 1 Tbsp Better Than Bouillon 
  • 1 (14.5-oz) can whole peeled tomatoes, coarsely chopped 
  • 1 small sweet potato, peeled/diced 
  • ½ tsp cayenne 
  • ½ tsp coriander 
  • ½ tsp cumin 
  • 1 bay leaf 
  • ½ – ¾ cup crunchy peanut butter 
  • Salt and pepper 
  • Cooked rice for serving 

Directions

  1. Add 1 Tbsp oil to a large pot over medium-high heat. Once pot is hot, add beef chunks without crowding and brown for about 2-3 minutes on each side. Set aside. 
  2. Turn heat to medium and add 2 Tbsp oil to the pot along with onions. Sauté until soft, then add ginger and garlic and sauté 3 minutes more. 
  3. Add beef chunks back to pot with 1 Tbsp Better Than Bouillon and water to cover. Add tomatoes, spices and sweet potato and simmer uncovered for about 2 hours until meat is tender. Add water to thin as needed while meat cooks.  
  4. When meat is just getting tender, add peanut butter and keep simmering until very tender/flaking apart and veggies are cooked down – about an hour. Taste and adjust seasonings, adding more peanut butter if needed. 
  5. Remove bay leaf and serve with rice.