|Copyright 2012 LtDan'sKitchen blogs|
3-4 lbs beef, cut into large cubes
1 onion, diced
2-3 garlic cloves, minced
1/2 lb green beans, trimmed
1 eggplant, cut into eighths
2 large pechay or bok choy, ends trimmed
1 tbsp annatto powder
1 1/2 cup peanut butter
1/2 cup rice flour
salt and pepper
3 tbsp olive oil
3-4 cups beef broth
1. In a large pot over medium heat, saute the garlic and onions in the olive
oil. Season with salt and pepper and continue to cook until slightly
2. Add the beef pieces and season with salt and pepper. Add enough beef
broth to cover the meat completely. Bring to a boil and simmer covered
until tender but not falling apart.
3. Remove the beef from the pot and set aside in a bowl and cover with
clingfilm. Transfer about half of the broth into another pot and set
4. Combine the peanut butter, rice flour and annatto powder in a bowl. Add
enough broth to form a paste. Pour the slurry back into the pot and mix
well and cook at medium heat until the broth has thickened. Remove from
heat and set aside. If the peanut sauce gets too thick, you can thin this
out later with the reserved broth after step 5 or with hot water.
5. Prior to serving, bring the other pot with the reserved broth to a simmer
and cook the eggplant until just tender. Add the bok choy and the beans
next and cook until just tender and bright green.
To serve, return the beef pieces into the peanut sauce and cook until heated through. Check for flavor one last time. If you are using shrimp paste, it is okay if it tastes bland. However, if you are serving the stew as it is, correct with salt and pepper. If the sauce is too thick, thin out with the broth used to cook the vegetables or with hot water.
Arrange the meat with the peanut sauce in a serving platter and top with the vegetables. Serve with shrimp paste if using or available. Make sure that you serve it right away as the sauce will continue to thicken the longer you let it sit.