West African-Inspired Peanut Beef Stew

Ingredients

Here are the following ingredients:

• 3 lb (1.5 kg) Chuck Roll, cut into 1-inch (2.5 cm) pieces
• 2 tbsp (30 mL) kosher salt, divided
• 2 tbsp (30 mL) paprika, divided
• 2 tsp (10 mL) freshly ground black pepper, divided
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) ground ginger
• ¼ tsp (1 mL) cayenne pepper
• ¼ cup (60 mL) canola oil
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 4 oz (125 g) diced red bell pepper, about 1 cup (250 mL)
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) minced ginger
• 4 tsp (20 mL) smoked paprika
• ¼ cup (60 mL) tomato paste
• 16 cups (4 L) beef stock (no salt added)
• 2 cups (500 mL) canned diced tomatoes
• 1 Scotch bonnet chili pepper, whole, stemmed and pierced
• 1 lb (500 g) peeled and chopped sweet potatoes, about 4 cups (1 L)
• 8 oz (250 g) chopped carrot, about 2 cups (500 mL)
• 1 lb (500 g) natural chunky peanut butter, divided, about 2 cups (500 mL)
• 1 tbsp (15 mL) packed brown sugar
• 8 oz (250 g) stemmed and torn greens, such as collard greens, Swiss chard or kale, about 8 cups (2 L)
• ½ cup (125 mL) chopped fresh cilantro
• ¼ cup (60 mL) lime juice

Service

• 10 oz (300 g) dry roasted unsalted peanuts, coarsely chopped, about 2 cups (500 mL)
• 1 cup (250 mL) chopped fresh cilantro

Preparation

1. Season beef with 1 tbsp (15 mL) EACH salt and paprika and 1 tsp (5 mL) EACH black pepper, garlic powder and ground ginger and ¼ tsp (1 mL) cayenne pepper. 
2. Heat half the oil in large stock pot set over medium-high heat. Sear beef in batches, adding more oil as needed, until evenly browned; tent and set aside.
3. In the same pot set over medium heat, add onion, peppers, garlic, ginger, remaining paprika and smoked paprika. Cook, stirring often, for 5 to 8 minutes or until onions are softened. Stir in tomato paste; cook for 2 minutes or until deep red.
4. Pour in stock and diced tomatoes; bring to a boil. Return beef and any accumulated juices to pot. Add Scotch bonnet and remaining salt and pepper.
5. Simmer, covered, for 1 to 1½ hours or until beef is tender but not falling apart. Stir in sweet potato and carrot. Simmer, covered, for an additional 15 to 20 minutes or until vegetables are almost fork-tender.
6. In a separate bowl, whisk some of the hot broth with peanut butter until smooth. Stir peanut butter mixture into simmering soup until well combined.
7. Stir in torn greens, cilantro and lime juice; return to a boil. Simmer, uncovered, for 10 to 15 minutes or until vegetables are tender and broth is thickened. Adjust seasoning as needed. Remove and discard Scotch bonnet. Cool, cover and refrigerate or hold for service.

Service

1. Reheat soup and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Ladle 1½ cups (375 mL) soup into hot bowl. Garnish with 2 tbsp (30 mL) peanuts and 1 tbsp (15 mL) cilantro.

Beef Cuts