Monday, November 3

Good Eating Monday: African Beef Stew

Welcome to the first week of November!
I noticed today I'd missed bringing in my Mother-In-Law Tongue house plant and got it inside today! Since it's been dipping into the 40's at night now. Still in low 70's during the day.In Florida, when it gets to be 60 degrees out, everyone starts looking for their parkas! That's kind of a joke around here.

Today's Good Eating recipe is African Beef Stew!
I actually love this recipe, but since I've yet to find frozen Butternut Squash chunks at the base commissary, I seldom make it because I have to use a fresh Butternut and that calls boiling, then peeling.
I'd prefer to find some ready-to-go frozen! I'll keep looking.
In the meantime, you can try rich & tasty recipe out!
It calls for ground beef, peanut butter & chunks of Butternut Squash served over steamed rice!

African Beef Stew:
2 teaspoons olive oil
1 1/2 cups chopped onion
1 lb lean ground beef
1 1/2 cups chicken broth
1/2 cup chunky or smooth peanut butter
1/4 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon ground red pepper or Spicy Mrs. Dash 
2 1/2 cups frozen chunks of butternut squash or 1 fresh butternut seeded, parboiled, peeled & cut into chunks.

Heat oil in a large skillet. Stir in onions and cook over med-high heat 4 - 5 minutes until translucent. Add beef and cook 5 minutes, stirring with a fork to break up chunks until browned. Drain off fat.

Stir in chicken broth, peanut butter, tomato paste, salt & red pepper till well blended. The mixture will thicken.

Finally, stir in squash chunks, reduce heat and simmer 5 - 7 minutes until squash is hot. (hot & tender if you used fresh butternut) Uncover and simmer 5 minutes longer for flavors to blend. Serve over hot steamed rice. Serves 4.
Eat up, me hearties, yo-ho!

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