IvanEats recipe
East African Beef Peanut Stew
Cooking for
6
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Ingredients
Method
- If using matooke, peel them and place in a bowl of water. Save the peel. To prepare later when the stew is done, boil the bananas in water until soft and mash them.
- Put the banana peels on a roasting tray and roast for 10 minutes at 250°C (250°C). If not using matooke, skip this step.
- Arrange the beef on top of the banana peels (or directly on the rack if not using them) and season with salt. Roast at 250°C (250°C) for 15–20 minutes, then turn and roast for another 10–15 minutes.
- Mix the ground peanuts or peanut butter with some water until completely smooth and free of lumps.
- In a food processor, add the onions, bell pepper, and garlic. Pulse until finely chopped, scraping down the sides if needed.
- Add the tomato paste and the smooth peanut mixture. Season with black pepper. Blend again until fully combined.
- Add the peanut mixture to an oven-safe pot together with the beef stock. Bring to a boil, then reduce the heat and let simmer for 15 minutes, stirring frequently so it doesn’t burn.
- Add the roasted beef to the peanut sauce and stir well. Bake in the oven at 150°C (150°C) for 1 hour.
- After 1 hour, season with salt and adjust to taste. Return the pot to the oven for 1 more hour.
- Serve hot with mashed matooke, rice, couscous, or your preferred side dish. Enjoy!
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