peanut butter stew
1/2 Jif Creamy Peanut Butter
2 cups beef broth
2 tablespoons Crisco Canola Oil
1 cup chopped onion
3-4 cloves minced garlic
1 cup chopped green bell pepper
1 cup chopped carrots
2 pounds beef stew meat, 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
Jif 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
Crisco 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.
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