Maffe aux Legumes Arachid — Chopped Beef in the Boer Manner

Ingredients

• •½-pound chopped onions
• •½ cup oil
• •2 pounds stew beef or lamb, cut in 1-inch cubes
• •1 6-ounce can tomato paste
• •3 6-ounce cans water or beef broth
• •½ teaspoon crushed red pepper
• •1 tablespoon coarse black pepper
• •1 tablespoon salt
• •½ teaspoon thyme
• •8 cabbage wedges, 2-inches wide
• •2 large potatoes, cut into quarters
• •8 tiny white turnips, whole
• •8 large sweet potatoes, cut in halves
• •1 cup peanut butter
• •2 cups rice

Directions

1. 1In a 1-gallon Dutch oven or heavy kettle, sauté chopped onions in oil until the onions are soft but not brown.
2. 2Add the stew beef or lamb and sauté until the meat turns color but does not brown.
3. 3Add the tomato paste, thinned with water or beef broth, the crushed red pepper, the coarse black pepper, the salt and thyme.
4. 4Cover tightly and simmer over low heat for 1 hour or until meat is nearly done.
5. 5Add the cabbage wedges, potatoes, white turnips, and sweet potatoes, and cover and simmer for 30 minutes until vegetables are tender.
6. 6Place 1-cup peanut butter in a small bowl. Pour some of the pan gravy into the peanut butter to make a smooth cream. Pour peanut-butter mixture over the meat and vegetables. Cook 5-minutes longer.
7. 7Cook rice as the package directs and place it in a large soup bowl. Arrange one of each vegetable around edge of bowl. Stir up mixture and place a ladleful of stew in center of plate.