African Beef Stew
More than 1 hour
3 tablespoons olive oil, divided
1 1/2 pounds beef stew meat, cut into 1-inch cubes
1 large Spanish onion, chopped
2 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes, undrained
1 can beef broth
1/2 cup SKIPPY® Creamy Peanut Butter
1 teaspoon ground cumin, if desired
Salt and freshly ground pepper, to taste
Hot, cooked rice or noodles, if desired
Chopped fresh cilantro, if desired
In 6-quart saucepot, heat 1 tablespoon oil over medium-high heat; add half of beef. Cook, stirring, until browned. Remove from pot. Repeat with additional 1 tablespoon oil and remaining beef.
In same saucepot, heat remaining 1 tablespoon oil over medium-high heat; add onion. Cook, stirring occasionally, 3 minutes. Add garlic; cook 30 seconds longer. Stir in tomatoes, broth, peanut butter and cumin. Increase heat to high; bring to a boil.
Reduce heat to low; return beef to saucepot. Cover; simmer, stirring occasionally, 1 hour or until beef is tender. Season with salt and pepper, if desired. Serve over hot rice or noodles; garnish with cilantro.
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