Peanuts Butter Stew W/beef And Rice Recipe

Season and Brown

Pat beef cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add beef in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per batch. Remove browned beef to a plate and set aside.

Reduce heat to medium. Add the chopped onion to the pot and sauté, stirring, until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add the chopped hot pepper and diced tomatoes; cook 2–3 minutes, stirring, until the tomatoes break down slightly.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen the flavor. Add the 3 tablespoons peanut butter and stir to combine; it will thicken briefly. Pour in 3 cups beef stock and 1 cup water while stirring to help incorporate the peanut butter into the liquid. Return browned beef and any accumulated juices to the pot. Add 1 tablespoon soy sauce, 1 teaspoon brown sugar, 1 teaspoon ground coriander and 1 teaspoon smoked paprika. Bring mixture to a gentle simmer.

Cover the pot partially and reduce heat to low. Simmer gently until beef is fork-tender, about 55–70 minutes depending on cut and size of cubes. Stir occasionally and skim any foam or excess fat from the surface. If the stew reduces too much before beef is tender, add a little more water or stock (up to 1/2 cup) to maintain a saucy consistency.

About 20–25 minutes before the beef is done, add the carrots, red bell pepper, and sweet potato cubes to the stew. Stir to combine, cover, and continue simmering until vegetables are tender and the stew has a thick, saucy consistency.

When beef and vegetables are tender, remove pot from heat. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped cilantro or parsley. Taste and adjust seasoning with salt, pepper, or a splash more soy sauce if needed. If you want a smoother, silkier sauce, whisk in an additional tablespoon of peanut butter or use an immersion blender for a few quick pulses (optional).

Serve the stew hot over rice and sprinkle with 2 tablespoons crushed roasted peanuts and an extra pinch of chopped cilantro. Offer lime wedges at the table.

Stovetop Rice

Rinse 1 cup rice under cold water until the rinse runs mostly clear. Combine rinsed rice, 1.5 cups water, 1 tsp salt and 1 tsp butter or oil in a small saucepan. Bring to a boil over high heat, stir once, then reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let stand covered 5–10 minutes. Fluff with a fork before serving.