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Cooking
Ingredients: |
| 1. |
2 pounds lean stew meat (cut into cubes) |
| 2. |
1 (28 ounce) can tomatoes |
| 3. |
1 bell pepper, cut in strips |
| 4. |
1 stalk celery, sliced diagonally |
| 5. |
1 potato, cubed |
| 6. |
1 large carrot, sliced diagonally |
| 7. |
1 yellow onion, sliced |
| 8. |
1 sweet potato, cubed |
| 9. |
1 teaspoon salt |
| 10. |
6 tablespoons tomato paste |
| 11. |
½ teaspoon cayenne pepper |
| 12. |
½ cup creamy peanut butter |
| 13. |
½ cup frozen peas, thawed |
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Cooking Method: |
| 1. |
 Mix the beef, tomatoes, bell pepper, celery,
potato, carrot, onion, sweet potato, salt and tomato paste in a
5-quart saucepan, and mix well. |
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| 2. |
Bring to a boil, reduce heat, and
simmer, covered, for 1 hour, adding water if necessary. |
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| 3. |
Stir in the cayenne pepper and peanut butter. |
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| 4. |
Simmer for 1 hour longer or until the vegetables
and beef are tender. |
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| 5. |
Add the peas, and simmer
for 5 minutes.
Serve onto a large serving plate. |
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| 6. |
Garnish with red or green pepper
slices and parsley. Serve with rice.
Serves 4 people
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Cooking
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See also
Restaurants
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Beef Stew
