|
1/2 Jif Creamy
Peanut Butter
|
2 cups beef broth
|
2 tablespoons
Crisco Canola Oil
|
1 cup chopped
onion
|
3-4 cloves minced
garlic
|
1 cup chopped
green bell pepper
|
1 cup chopped
carrots
|
2 pounds beef
stew meat, cut into 1 1/2 inch cubes
|
Salt and pepper
|
14 1/2 ounce can
diced tomatoes and the liquid
|
1/2 teaspoon
dried thyme
|
1 bay leaf
|
|
 |
In a medium
bowl, whisk together the
Jif Creamy Peanut Butter and the beef broth until well blended. Set
aside.
|
Season the meat
with salt and pepper.
|
In a large
saucepan or stew pot, heat the
Crisco Canola Oil over medium heat.
|
Add the onion,
garlic, bell pepper, and carrots. Sauté until the onions are
translucent. Add the meat and continue to cook, stirring often, until it
is browned on all sides.
|
Add the peanut
butter and broth mixture, tomatoes and liquid, thyme, and bay leaf. Stir
well and bring to a boil. Reduce heat to low and simmer, stirring often
for about 1 hour or until the meat is tender
|
Taste and add
salt and pepper if desired. Remove the bay leaf and discard. Serve hot
over rice.
|
