West African Beef Stew Recipe

4.5 3 4
West African Beef Stew Recipe
West African Beef Stew Recipe photo by Taste of Home
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West African Beef Stew Recipe

Read Reviews
4.5 3 4
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.

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.
Yield: 6 servings.
Originally published as West African Beef Stew in Taste of Home

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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.
    Yield: 6 servings.
Originally published as West African Beef Stew in Taste of Home

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Reviews forWest African Beef Stew

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Myoungpchs User ID: 7875578 86603
Reviewed Jul. 6, 2014

"Amazing! This is a keeper. I used yellow squash just because my husband prefers it. My husband and I loved it! Yummy!"

MY REVIEW
Brittanie.amaka User ID: 6231914 65018
Reviewed Sep. 27, 2011

"This recipe is so tasty it has the perfect balance of sweet and spicy! I really enjoyed it and WILL be making it again!"

MY REVIEW
keverwann User ID: 1807985 165638
Reviewed Dec. 13, 2009

"This was pretty spicey, but good. Needs lots of rice to help with the heat."

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