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West African Beef Stew

 West African Beef Stew
"My husband and I run a dorm for missionaries' children, who live and work with us in Yamoussoukro while their parents work in the interior. This traditional African dish is easy to Ameericanize and tastes great."
6 ServingsPrep: 30 min. Cook: 50 min.


  • 1-1/2 pounds beef top sirloin steak, cut into 1-inch cubes
  • 2 medium onions, sliced
  • 2 teaspoons canola oil
  • 1 garlic clove, minced
  • 1 cup water
  • 4 teaspoons beef bouillon granules
  • 4 cups shredded cabbage
  • 2 medium green peppers, julienned
  • 1 medium zucchini, cut into 1/4-inch slices
  • 3 tablespoons creamy peanut butter
  • Cayenne pepper
  • Hot cooked rice, optional


  • In a Dutch oven, brown steak and onions in oil. Add garlic; cook 1
  • minute longer. Add water and bouillon; bring to a boil. Reduce heat;
  • cover and simmer for 40-45 minutes or until meat is tender.
  • Stir in the cabbage, green peppers and zucchini. Bring to a boil.
  • Reduce heat; cover and simmer for 8-10 minutes or until vegetables
  • are tender.
  • Just before serving, stir in peanut butter and sprinkle with cayenne.
  • Serve with rice if desired. Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without cooked rice) equals 255 calories,

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West African Beef Stew (continued)

Nutritional Facts: 11 g fat (3 g saturated fat), 46 mg cholesterol, 628 mg sodium, 12 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.