6 - 8
Heat the oil in a large pot over medium-high flame. Add the beef and saute until lightly browned on all sides, 5 or 6 minutes. Remove to a bowl and set aside.
Add the onion to the oil in the pot and saute until translucent, about 3 or 4 minutes. Stir in the garlic and ginger and saute another 1 or 2 minutes.
Return the beef to the pot, stir in the tomato paste and cook for about 1 minute. Stir in the chopped tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 8 to 10 minutes to reduce the volume of the tomatoes somewhat.
Add enough water or stock to loosen the dish to a stewlike consistency. Simmer for another 10 minutes.
Stir in the peanut butter and salt and pepper to taste. Cover loosely with a lid and simmer for another 40 minutes, or until the beef is tender and oil rises to the surface of the dish. Add water as necessary to keep the dish stewlike.
Adjust seasoning and serve with rice or couscous.
How to make
Oil -- 2 tablespoons
Stewing beef, cut into cubes -- 2 pounds
Onion, minced -- 1
Garlic, minced -- 3 to 6 cloves
Ginger (optional), minced -- 1 tablespoon
Tomato paste -- 2 tablespoons
Tomatoes, peeled, seeded and chopped -- 2 cups
Water or stock -- 1 to 2 cups
Natural, unsalted peanut butter -- 1 cup
Salt and pepper -- to taste