Serve with mashed potatoes and a steamed leafy green such as spinach or Swiss chard.
Makes 6 servings
2 tablespoons (25 mL) vegetable oil
1 large onion, peeled and chopped
1 small hot chili, chopped
1 1/2 pounds (750 g) beef round steak, cut into cubes
1 can (14 ounce/398 mL) chopped tomatoes
2 teaspoons (10 mL) grains of paradise, roughly crushed with a mortar and pestle
2 teaspoons (10 mL) sweet paprika
1/2 cup (125 mL) peanuts, roasted and roughly crushed with a mortar and pestle
1 teaspoon (5 mL) butter
salt to taste
In a heavy-based saucepan, heat oil over medium-low heat. Saute onion until transparent, about 4 minutes. Increase heat to high and add chili, then beef, adding just a few cubes at a time so that each piece is seared on all sides. When all the beef has been seared, add tomatoes, grains of paradise and paprika, stir to combine. Bring to a boil, then reduce heat to low, cover and simmer until meat is tender – about 1 hour, depending on your butcher, the size of the meat cubes and your stove.
In a small frying pan, fry peanuts and butter, mashing them together to make a rough paste, then add to the stew. Add salt and cook for 3 to 5 minutes longer to allow flavors to blend.