West African Beef Stew
| Category | Main dish
|
| Classification | African |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Joy of Cooking |
| Comment | spicy but yummy |
Ingredients
- 2 pounds Boneless stew beef
- 4 tablespoons hot butter of other fat
- 1 cup chopped onions
- 2 tablespoons flour
- 2-3 tablespoons curry powder
- 1/4 cup peanut butter
- 2 cups beef stock
- or
- 2 cups water or coconut milk mixed
- 1/2 pound trimmed whole okra
- boiled rice
- grated toasted coconut
- chutney
- fresh or broiled banana
- pineapple chunks
- fresh orange, mango, or melon
- fresh or broiled tomato slices
- fried onion rings
- roasted peanuts
- croutons
- 4 quartered hardcooked eggs
Directions
Cut into cubes the stewing beef and brown in the hot fat. Remove the meat from the pan and add the onions. When golden brown, add the flour, curry powder, and peanut butter. Slowly add to the above mixture and stir until thickened the stock or combo water and coconut milk. Add the meat and simmer covered about 2 hours or until tender. Twenty minutes before end of cooking time add the okra. Serve over boiled rice garnished with hard-cooked eggs. Have ready to pass the remaining ingredients - your choice. Alternate: leave out the okra, add carrots and pearl onions, leave out all the curry accompaniments and instead serve over rice and have a nice salad. I used 3 tablespoons of Penzey's sweet curry powder and the flavor was delicious.
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