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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."
  • Total Time
    Prep: 30 min. Cook: 50 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.
    Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Just before serving, stir in peanut butter and sprinkle with cayenne. Serve with rice if desired.
Nutrition Facts
1 cup: 255 calories, 11g fat (3g saturated fat), 46mg cholesterol, 628mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1/2 fat.

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