|
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.
|
