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Follow these cooking methods/directions: 1. Place beef cubes on a large plate or parchment paper-lined baking sheet. Season generously all over with salt and lemon pepper, set aside. 2. Heat 3 tbsp (45 mL) oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster. Add sugar and cook, stirring, until melted. Add beef cubes, in batches, and sear on all sides, for about 3 minutes per side, until caramelized. Transfer to a bowl with a slotted spoon and set aside. Repeat with remaining beef. 3. Add remaining oil to pot. Add onion and cook, stirring, for 1 minute. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomato paste and thyme; cook, stirring, for 1 minute. Stir in diced tomatoes and bring to a boil, scraping up brown bits from pot, for about 3 minutes. 4. Gradually whisk about half of the hot broth into peanut butter in a medium bowl. Stir peanut butter mixture and remaining hot broth to the pot and bring to a boil. Return beef and any accumulated juices to the pot; stir in bay leaf and Scotch bonnet pepper. 5. Cover and cook in preheated 350°F oven for 1½ hours. Carefully stir in sweet potatoes and carrots. Cover, return to oven and cook for 30 minutes or until beef is fork-tender and vegetables are tender. 6. Peanut Gremolata: Meanwhile, combine lemon zest, peanuts, parsley and garlic in a small bowl. 7. Remove stew from oven and skim off any fat from the top. Season to taste with salt and pepper. Ladle stew into a large bowl and garnish with Peanut Gremolata.