The perfect combination of meaty, spicy and nutty all in one. A classic if you’re feeling a mix up of flavours in this hearty dish; perfect for Autumn.
- 350g diced beef
- 400g can chopped tomatoes
- 450ml beef stock
- 1 tbsp smooth peanut butter
- 1 medium sized sweet potato, peeled and chopped into bite size chunks
- 3 garlic cloves, roughly chopped
- 1 large shallot, roughly chopped
- 1/2 tsp cayenne pepper
- 1 chilli, finely chopped
- 2 inch piece of fresh ginger, finely chopped
- 1 tbsp olive oil
- On medium heat, start by browning the meat for a couple of minutes, then remove and keep to one side.
- Pour in the oil and add the shallot, garlic, fresh chilli and ginger and fry together for 3-4 minutes.
- Add the sweet potato, cayenne pepper and season with salt and cook for a couple of minutes.
- Add the chopped tomatoes, mix and bring to the boil.
- Pour in the stock and add the peanut butter and mix thoroughly. Drop the heat to medium low, cover and leave to cook and thicken for two hours or until the beef has become soft and tender, stir every 15-20 minutes or so ensuring that nothing has stuck to the bottom of the pan.