Directions:
- Whisk together peanut butter and stock and reserve.
- Season the meat with salt and pepper.
- Heat the oil in a large saucepan over medium heat.
- Brown the meat well on all sides; do not crowd the meat; saute in batches if necessary.
- Remove meat and keep warm.
- Add the onion, garlic, peppers, and carrots to the pan and saute until the onions are translucent.
- Add the peanut butter and broth mixture, scraping all the brown bits up from the bottom and sides of the pan.
- Return the reserved meat (and any juices) to the pan with the tomatoes and their liquid, the 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 for seasoning.
- Remove the thyme sprig and the bay leaf and discard.
- Serve hot over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 692.1 Kcal (2898 kJ) | ||
| Calories from fat | 411.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.67g | 70% | |
|---|---|---|---|
| Cholesterol | 140.59mg | 47% | |
| Sodium | 863.31mg | 36% | |
| Potassium | 1063.43mg | 23% | |
| Total Carbs | 17.97g | 6% | |
| Sugars | 9.08g | 36% | |
| Dietary Fiber | 4.95g | 20% | |
| Protein | 51.3g | 103% | |
| Vitamin C | 42.6mg | 71% | |
| Vitamin A | 1mg | 33% | |
| Iron | 14.7mg | 82% | |
| Calcium | 77.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 161.91 Kcal (678 kJ) | ||
| Calories from fat | 96.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.68g | 70% | |
|---|---|---|---|
| Cholesterol | 32.89mg | 47% | |
| Sodium | 201.96mg | 36% | |
| Potassium | 248.78mg | 23% | |
| Total Carbs | 4.2g | 6% | |
| Sugars | 2.12g | 36% | |
| Dietary Fiber | 1.16g | 20% | |
| Protein | 12g | 103% | |
| Vitamin C | 10mg | 71% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 3.4mg | 82% | |
| Calcium | 18.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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