Beef and Root Vegetable Stew with Peanut Butter fro

Name: Beef and Root Vegetable Stew with Peanut Butter from Senegal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup peanut oil; 1 medium size onion, chopped; 1 pound boneless stew beef, trimmed of any large pieces of fat and cut into 1-inch cubes; 3 ounces tomato paste (half a 6 ounce can); 1 cup water; 1/2 teaspoon cayenne pepper; Salt and freshly ground black pepper to taste; 1/2 teaspoon dried thyme; 1 small head green cabbage (about 1 pound), damaged outer leaves discarded, cored, and cut into 8 wedges; 1 large boiling potato, peeled and quartered; 3 small turnips, peeled; 1 large sweet potato, peeled and quartered; 1/2 cup smooth peanut butter

Servings: persons

1/4 cup peanut oil
1 medium size onion, chopped
1 pound boneless stew beef, trimmed of any large pieces of fat and cut into 1-inch cubes
3 ounces tomato paste (half a 6 ounce can)
1 cup water
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper to taste
1/2 teaspoon dried thyme
1 small head green cabbage (about 1 pound), damaged outer leaves discarded, cored, and cut into 8 wedges
1 large boiling potato, peeled and quartered
3 small turnips, peeled
1 large sweet potato, peeled and quartered
1/2 cup smooth peanut butter

1
In a large casserole or Dutch oven, heat the peanut oil over medium-high heat.
2
Cook the onions until translucent, stirring, about 5 minutes.
3
Add the beef and, once it turns color, add the tomato paste, water, cayenne, salt and black pepper, and thyme.
4
Reduce the heat to low, covet, and cook for 1 hour.
5
Add the cabbage, potato, turnips, and sweet potato.
6
Cover and cook until tender, 2 to 2 1/2 hours.
7
Remove about 1/2 cup of the liquid from the casserole and stir into the peanut butter in a small bowl.
8
Pour this sauce over the meat and cook for 5 minutes.
9
Serve over plain rice.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup peanut oil, 1 medium size onion, chopped, 1 pound boneless stew beef, trimmed of any large pieces of fat and cut into 1-inch cubes, 3 ounces tomato paste (half a 6 ounce can), and more.

Yes, Beef and Root Vegetable Stew with Peanut Butter from Senegal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Root Vegetable Stew with Peanut Butter from Senegal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions