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
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 pound boneless lean beef or pork, cut into 1-inch
- 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
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.