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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil (divided)
- 1 1/2 lb. meat cuts (beef stew, into 1-inch cubes)
- 1 onions
- 2 cloves garlic (finely chopped)
- 28 oz. whole peeled tomatoes (undrained)
- 1 cup chicken broth
- 1/2 cup Skippy Creamy Peanut Butter
- 1 tsp. ground cumin (optional)
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Directions
- Heat 1 tablespoon olive oil in 6-quart saucepot over medium-high heat and brown 1/2 of the meat; remove meat and set aside. Repeat with an additional 1 tablespoon Olive Oil and remaining meat; remove meat and set aside.
- Heat remaining 1 tablespoon olive oil in same saucepot over medium-high heat and cook onion, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Stir in tomatoes, broth, Skippy® Creamy Peanut Butter and cumin. Bring to a boil over high heat. Reduce heat to low and return beef to saucepot. Simmer covered, stirring occasionally, 1 hour or until beef is tender. Season, if desired, with salt and ground black pepper. Serve, if desired, over hot cooked rice or noodles and garnish with chopped cilantro.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories140Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium85mg4% |
Potassium55mg2% |
Protein4g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A0% |
Vitamin C2% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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