Ingredients

• 4 pounds beef chuck, cut into 1 to 2 inch cubes
• 1 beef bouillon cube
• 1 tablespoon soy sauce
• 2 cups water
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 potatoes, peeled and cubed
• 2 carrots, sliced
• 8 ounces tomato puree
• 3 tablespoons peanut butter
• 1 teaspoon chili powder
• 1 onion, chopped
• 5 garlic cloves, minced
• 3 tablespoons olive oil

Equipment

• Large heavy pot or pressure cooker
• Skillet for frying potatoes and carrots
• Cutting board and knife
• Wooden spoon

Instructions

1. Heat the olive oil in a large heavy pot or pressure cooker over medium heat, then add the chopped onion and minced garlic and cook until the onion turns soft and translucent, about 4 to 5 minutes, so the base tastes sweet instead of raw.
2. Add the cubed beef and cook, stirring now and then, until the outsides turn light brown, about 6 to 8 minutes, which locks in flavor and gives the sauce more depth.
3. Pour in the soy sauce, tomato puree, and 2 cups water, stir to combine, and bring everything to a boil so the raw tomato flavor cooks off.
4. Drop in the beef bouillon cube, cover, and cook until the beef is fork tender: about 30 minutes in a pressure cooker, or 1.5 to 2 hours simmering in a regular pot, adding a splash of water if it dries out.
5. While the beef cooks, pan-fry the cubed potatoes and sliced carrots in a little oil until browned on the edges, about 5 to 6 minutes, then set aside so they hold their shape in the stew.
6. Stir the chili powder and peanut butter into the pot until the peanut butter melts into the sauce and thickens it slightly, giving that signature nutty richness.
7. Add the sliced bell peppers along with the fried potatoes and carrots, cover, and cook for 5 to 7 minutes until the peppers soften but still have a little bite.
8. Season with salt and ground black pepper to taste, then serve hot over steamed white rice.