Safari Supper
Embark on a flavor-packed culinary journey with Safari Supper, a rich and hearty stew inspired by bold African-style flavors. Tender chunks of seared beef chuck are simmered in a fragrant tomato-based broth infused with creamy peanut butter and warm spices, including cumin, coriander, and smoked paprika. Sweet potatoes and red bell peppers add vibrant color and subtle sweetness, while baby spinach brings a touch of freshness to this comforting dish. Ready in just over an hour, Safari Supper is perfect for busy weeknights or cozy gatherings. Serve it with fluffy rice or warm flatbread for a complete, satisfying meal that’s sure to become a family favorite. Keywords: Safari Supper recipe, African-inspired stew, peanut butter stew, beef and sweet potato recipe, hearty comfort food.
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Recipe Information
Ingredients
- 500 g boneless beef chuck
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large sweet potato, peeled and cubed
- 2 tbsp tomato paste
- 400 g canned diced tomatoes
- 500 ml beef broth
- 3 tbsp unsweetened peanut butter
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g baby spinach
- 2 tbsp fresh cilantro, chopped
- (optional) cooked rice or flatbread (for serving)
Instructions
Cut the boneless beef chuck into bite-sized pieces and set aside.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef pieces in batches, ensuring they are browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the diced onions and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced red bell pepper and cubed sweet potato to the pot and stir well.
Mix in the tomato paste, ensuring all the vegetables are coated evenly.
Pour in the canned diced tomatoes and beef broth, then stir to combine.
Return the seared beef to the pot and add the peanut butter, cumin, coriander, smoked paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and cover. Let the stew simmer for 40 minutes, stirring occasionally to avoid sticking.
Remove the lid and stir in the baby spinach. Let it cook for an additional 5 minutes until wilted.
Taste and adjust seasoning, if needed.
Serve hot, garnished with freshly chopped cilantro, alongside cooked rice or flatbread, if desired.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.9 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
