Recipe Index

Ingredients

• 4 lb 7 oz beef chuck, cut into 2-inch cubes
• 3 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 8 ounces tomato puree
• 2 cups water
• 1 beef stock cube
• 1 tablespoon soy sauce
• 3 tablespoons peanut butter
• 1 teaspoon chili powder, plus more to taste (the source lists 5 chilies' worth — adjust to heat preference)
• 1 large potato, peeled and cut into chunks
• 1 large carrot, peeled and cut into chunks
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Salt and black pepper, to taste

Method

1. Heat the olive oil in a heavy pot over medium-high heat. Brown the beef in batches for 4 to 5 minutes per batch and set aside.
2. Cook the onion in the same pot for 4 minutes until soft, then add the garlic for 30 seconds.
3. Add the tomato puree and cook for 3 to 4 minutes until it darkens slightly. Return the beef with its juices and add the water, stock cube, soy sauce, and chili powder.
4. Bring to a boil, reduce to a low simmer, cover, and braise for 1 1/2 hours, stirring occasionally, until the beef is nearly tender.
5. Stir in the peanut butter until it melts into the sauce. Add the potato and carrot and simmer for 15 minutes.
6. Add the red and green peppers and simmer for 5 to 8 minutes more, until the vegetables are tender and the sauce is thick and rich.
7. Season with salt and pepper and serve hot with steamed rice.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data