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Peanut Butter Beef Stew

super14

"This recipe is a take on something you might see in African cooking. It features peanut butter, tomatoes, and squash."
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Ingredients

1 h 5 m servings 535 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1058 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the peanut butter in a large stock pot over medium heat until melted, about 5 minutes. Stir beef stock and tomato paste into the the melted peanut butter. Add stew meat, increase heat to high, and cook until the beef is browned, about 5 minutes. Reduce heat to low and cook at a simmer until the beef is cooked through, about 15 minutes more.
  2. Stir peas, onion, banana quash, chayote squash, carrot, allspice, nutmeg, pepper, salt, and bay leaf into the beef mixture; bring to a simmer and cook until the vegetables are tender, about 20 minutes.

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Reviews

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This dish was disgusting.

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