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 Beef & Groundnut Stew

-from Madelyn Johnson

The word "groundnut" might make you raise your eyebrows and move on to the next recipe but that would be a mistake. Groundnut is just another name for peanuts.

Groundnut Stew is a West African dish with as many variations as there are families who cook it. Usually it's made with chicken, but I use either beef or pork and my family won't have it any other way.

Note that the peanut flavor is important to this stew but it's more subtle than you would expect and does not overwhelm it. The stew has a rich combination of flavors, including garlic, ginger, herbs, sweet potato and a little bit of chili powder to add spiciness.

Based on a recipe from Better Homes and Gardens



INGREDIENTS:

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 pound boneless lean beef or pork, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1 14-1/2-ounce can diced tomatoes
  • 3 cups peeled, diced sweet potatoes
  • 1/2 cup coarsely chopped peanuts
  • 2 tablespoons chili powder
  • 1/4 teaspoon coarse ground black pepper
  • 2 tablespoons cooking oil
  • 2 cloves garlic, minced
  • 1 14-1/2-ounce can vegetable broth
  • 1/3 cup peanut butter
.

DIRECTIONS:

In a plastic bag combine flour, chili powder, salt, and pepper. Add meat; close bag and shake to coat with flour mixture.

In 4-quart Dutch oven brown meat in hot oil, stirring occasionally to brown evenly. Remove meat cubes. Add onions and garlic to Dutch oven; cook, over medium heat until onions begin to brown and are translucent.

Add browned meat back into the pan along with the tomatoes and broth. Bring to boiling; reduce heat to low. Cover and simmer gently for 45 to 60 minutes for pork or about 1-1/2 hours for beef or until meat is tender, stirring occasionally.

Just before serving, stir in sweet potatoes and peanut butter. Cover and simmer for 10 to 15 minutes more or until potatoes are tender. Garnish each serving with chopped peanuts. Serve with rice.

Makes 6 servings.

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