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Soup & Stews
Beef Stew

Lynn's Peanut Butter Stew

1/2  Creamy Peanut Butter
 
2 cups beef broth
 
2 tablespoons Canola Oil
 
1 cup chopped onion
 
3-4 cloves minced garlic
 
1 cup chopped green bell pepper
 
1 cup chopped carrots
 
2 pounds  stew meat beef, lamb or chicken, cut into 1 1/2 inch cubes
 
Salt and pepper
 
14 1/2 ounce can diced tomatoes and the liquid
 
1/2 teaspoon dried thyme
 
1 bay leaf

  
In a medium bowl, whisk together the
 Creamy Peanut Butter and the beef broth until well blended. Set aside.

 
Season the meat with salt and pepper.

 
In a large saucepan or stew pot, heat the
 Canola Oil over medium heat.

 
Add the onion, garlic, bell pepper, and carrots. Sauté until the onions are translucent. Add the meat and continue to cook, stirring often, until it is browned on all sides.

 
Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf. Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 hour or until the meat is tender

 
Taste and add salt and pepper if desired. Remove the bay leaf and discard. Serve hot over rice.