1/2 cup LAURA SCUDDER'S® Old Fashioned Smooth Peanut Butter
2 cups beef broth
2 tbsps CRISCO® Canola Oil
1 cup chopped onion
3-4 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped carrots
2 lbs beef stew meat, cut into 1 1/2-inch cubes
Salt and pepper
1 (14 1/2 oz) can diced tomatoes
1/2 tsp dried thyme
1 bay leaf
Directions:
1. WHISK together the peanut butter and the beef broth, in a medium bowl until well blended.
2. HEAT the canola oil, in a large saucepan or stew pot, over medium heat. Add the onion, garlic, bell pepper, and carrots. Sauté until the onions are translucent.
3. SEASON the meat with salt and pepper. Add to saucepan. Continue to cook, stirring often, until browned on all sides.
4. ADD the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf. Stir well and bring to a boil. Reduce heat to low and simmer, stirring occasionally for about 1 1/2 hours or until the meat is tender.
5. SEASON to taste with salt and pepper. Remove the bay leaf and discard. Serve hot over rice. Enjoy!
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Makes: 6-8 Servings
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