Beef and Butternut Stew

I made this to kick of the weekend, and its luscious peanut sauce turned out to be a perfect match for a dark, cold winter night. A nice change from our traditional stews.

*Just a note not to use peanut butter that has added sugar and oil – just plain ground up peanuts.

1 lb beef, cubed
4 cups butternut squash, cubed
1 onion, chopped
1 cup natural crunchy peanut butter
398 ml can diced tomatoes
4 Tbsp. tomato paste
900 ml beef stock
1 tsp. ground garlic
1 tsp. ground ginger
1 tsp. tumeric
salt and pepper
2 Tbsp. olive oil
a few peanuts for garnish

Heat the oil in a large, heavy bottomed pot. Sauté the onion and push to one side. Season the beef and brown it in the onion pot. Add the rest of the ingredients and bring to a boil. Cover and simmer for an hour. This is even more flavourful the next day.

It begins looking like this….

And ends up thick and delicious…

2 comments

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