CLAY POT AFRICAN GROUNDNUT STEW
This is based on a recipe from The Best of Clay Pot Cooking cookbook. The intro says, "In Africa, peanuts are called groundnuts and are often pounded to a paste and used in soups, stews, and sauces. Here, peanut butter, tomatoes, and spices combine to make a creamy, rich sauce for this beef stew. Serve it with steamed collard greens or kale or a leafy green salad."
Provided by mersaydees
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large, 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat.
- Add half the beef and brown well on all sides.
- Place the meat in a soaked 3-quart clay pot.
- Brown remaining beef in additional 1 tablespoon oil. Add this batch to pot.
- Add the broth to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Pour into a bowl and set aside.
- Place the skillet over medium-high heat and heat the remaining oil.
- Add the onion, bell pepper, garlic, and ginger, and saute for about 8 minutes, until the onions are translucent. Add the sauteed vegetables to the clay pot.
- Add the peanut butter, tomatoes, thyme, cinnamon, allspice, hot-pepper flakes, and lemon juice to the reserved broth, mixing until well combined. Add this to the pot and stir to coat meat and vegetables.
- Cover the pot and place it in a cold oven.
- Set the oven temperature to 450 degrees F and cook for 1 hour, or until the meat is tender and the sauce thick and creamy.
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