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Ingredients

2 cups peanut butter 1 ½ cups beef stock 1 (8 ounce) can tomato paste 2 pounds cubed beef stew meat, or to preference 1 (15 ounce) can peas 1 large onion, sliced 1 banana squash, chopped 1 chayote squash, chopped 1 large carrot, sliced 1 tablespoon ground allspice 1 tablespoon ground nutmeg 1 tablespoon ground black pepper salt 1 bay leaf

Nutrition Info

534.7 calories carbohydrate: 20.6 g cholesterol: 65.8 mg fat: 37.3 g fiber: 5.8 g protein: 33.9 g saturatedFat: 10.7 g servingSize: - sodium: 1057.9 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Heat the peanut butter in a large stock pot over medium heat until melted, about 5 minutes. Stir beef stock and tomato paste into the the melted peanut butter. Add stew meat, increase heat to high, and cook until the beef is browned, about 5 minutes. Reduce heat to low and cook at a simmer until the beef is cooked through, about 15 minutes more.
Stir peas, onion, banana quash, chayote squash, carrot, allspice, nutmeg, pepper, salt, and bay leaf into the beef mixture, bring to a simmer and cook until the vegetables are tender, about 20 minutes.

12 servings

This recipe is a take on something you might see in African cooking. It features peanut butter, tomatoes, and squash.