INGREDIENTS

• 1/2 cup peanut of butter
• 2 tablespoons canola oil
• 2 cups stock
• 1 cup chopped onion
• 4 garlic cloves – minced
• 2 lbs stew meat – trimmed and cut into 1 and 1⁄2 inch cubes
• salt and pepper
• 2 cups tomatoes – peeled and diced
• 1 sprig thyme
• 1 bay leaf
• 1 cup carrots – peeled and chopped
• 1 cup green bell pepper – peeled, seeded and chopped
• 1 cayenne pepper – seeded and chopped

METHODS

1. Mix and whisk together peanut butter and stock and reserve.
2. Season the meat with salt and pepper.
3. Heat the oil in a large saucepan over medium heat.
4. Brown the meat well on all sides; do not crowd the meat; sauté in batches if necessary.
5. Remove the meat and keep it warm.
6. Add the onion, garlic, peppers, and carrots to the saucepan and sauté until the onions are translucent.
7. Add the peanut butter and stock mixture.
8. Return the reserved meat (and juices) to the saucepan. Add tomatoes and their liquid, the thyme and bay leaf.
9. Stir it well and bring to a boil. Reduce the heat to low and let simmer, stirring often – for about 1 hour or until the meat is tender.
10. Taste it for seasoning.
11. Remove the thyme sprig and the bay leaf.
12. Serve the dish hot over rice.