2 lb lean stew meat, cubed
1 cn tomatoes,(28 ounce)
1 bell pepper, cut in strips
1 stalk celery, sliced
-diagonally
1 potato, cubed
1 lg carrot, sliced diagonally
1 yellow onion, sliced
1 sweet potato, cubed
1 t salt
6 T tomato paste
1/2 t cayenne pepper
1/2 c creamy peanut butter
1/2 c frozen peas, thawed
Combine the beef, tomatoes, bell pepper, celery, potato, carrot,
onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and mix well.
Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding
water if necessary.
Stir in the cayenne pepper and peanut butter. Simmer for 1 hour longer or until the vegetables and beef are tender. Add the peas, and simmer for 5 minutes.
Ladle onto a large platter. Garnish with bell pepper slices and parsley.
Serve over rice.
|
