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
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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By musiqsgirl
on June 11, 2012
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I printed this recipe out a few years ago, and I finally made it yesterday, when it was 90 degrees outside! It may have been too hot to eat stew, but I don't care, I have been wanting to try this recipe for the longest, and finally made it! This was one of the best stews I have ever tasted and it was very easy to make! I will definitely be making this dish over and over! I love the combination of spices and the collards greens in it..that really set the dish off!
By rnewsome03_1946
Troy, AL
on October 21, 2010
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I made this recipe for my church's international potluck and it was a smash hit! The peanut butter hits it just right. It may not be the most beautiful dish but it taste wonderful.
By shaguirre
Saint Paul, MN
on October 16, 2010
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I love this recipe, make it pretty often and have recommended it to friends, who also love it!
The only thing is, aren't chili flakes and crushed red pepper the same thing?
Peace
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