Title: Gambian Beef Stew
Categories: Soup Ethnic
Yield: 1 Servings
| 2 | lb | Stew meat; cubed |
| 1 | cn | (28 oz) tomatoes |
| 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 | ts | Salt |
| 6 | tb | Tomato paste |
| 1/2 | ts | Cayenne pepper |
| 1/2 | c | Creamy peanut butter |
| 1/2 | c | Frozen peas; thawed |
Combine beef, tomatoes, bell pepper (red or green), celery, potato, carrot,
onion, sweet potato, salt and tomato paste in 5-qt saucepan; mix well.
Bring to a boil; reduce heat. Simmer, covered, for 1 hour, adding water if
necessary. Stir in cayenne pepper and peanut butter. Simmer for 1 hour
longer or until vegetables and beef are tender. Add peas. Simmer for 5
minutes. Ladle onto large platter. Garnish with bell pepper slices and
parsley. Serve over rice.