Clay Pot African Groundnut Stew
A West African stew of beef, green bell pepper and plum tomatoes, seasoned with ginger and cinnamon and baked in the oven.
1 hr 30 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
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.
- 2
Place the meat in a soaked 3-quart clay pot. Brown remaining beef in additional 1 tablespoon oil. Add this batch to pot.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
