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West African Beef Stew

Total Time

Prep: 30 min. Cook: 50 min.

Makes

6 servings

"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."
West African Beef Stew Recipe photo by Taste of Home

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

  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.

Nutrition 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.

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