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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Ingredients:
2 pounds stew beef, cut into 1-inch cubes |
3 beef bouillon cubes |
2 teaspoons salt |
1/2 teaspoon crushed red pepper |
1 teaspoon chili powder |
1 tablespoon chili flakes |
2 tablespoons curry powder |
4 cups water |
4 slices bacon |
2 pounds collard greens, washed, drained, and thinly sliced |
1 cup chopped onions |
1 (28-ounce) can tomato puree |
1/2 cup peanut butter |
Directions:
1. In a Dutch oven, place the stew beef, bouillon cubes, salt, crushed red pepper, chili powder, chili flakes, curry powder, and water. Stir and bring to a rapid boil. Reduce the heat and simmer, covered, for 1 hour. Cut the bacon into small pieces and fry in a skillet until all of the fat is rendered. Remove the bacon from the skillet and reserve. Saute the greens and the onions in the bacon fat for 4 minutes, stirring constantly. Add the sauteed greens and onions along with the tomato puree, reserved bacon, and peanut butter to the stew. Stir and simmer, covered, for 1 hour. Serve with rice.
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