1lbbeef steak or 1 lb chicken breastcut into 1/2 inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
1large oniondiced
2tablespoonsolive oil
3clovesgarlicminced
3Roma tomatoesdiced
1/2can3 oz tomato paste
3/4cupnaturalunsweetened peanut butter
4Maggi or Knorr tomato bouillon cubes
3cupswater
Scotch bonnet chiliesdiced, according to heat preference
4cupspumpkin or sweet potatodiced
Salt and pepper to taste
Instructions
Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
Serve hot with rice. This stew tastes even better the next day.
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