Peanut Stew

 
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It is that time of year when I begin looking for hearty, warming dishes, that are as filling to eat as they are simple to prepare. This Peanut Stew with Beef Shank hits the mark. The dish really only asks two things of you: (1)time and (2) a cut of meat with a lot of connective tissue. Beef shanks are perfect because as it cooks, the connective tissue renders, creating a rich and flavorful piece of meat. The peanut flavor is prominent, but not overpowering, and its richness is cut nicely by the heat of the chiles. Remember, the list of ingredients is not long, so quality is important. I prefer to serve this with a bowl of rice, but you could enjoy it on its own or with some fresh sourdough bread.

Ingredients

  • 2 Large. Cross-Cut Beef Shanks

  • Kosher Salt

  • 1/4 Cup Vegetable Oil or Clarified Butter

  • 2 Large Yellow Onions, Chopped

  • 4 Cloves Garlic, Minced

  •  4 Tablespoons Tomato Paste

  • 2 to 3 Quarts Beef Stock

  • 1 to 2 Cups Smooth Peanut Butter

  • 2 to 4 Bay Leaves

  • 1 Teaspoon Dried Thyme

  • 1 or 2 Habanero Chiles, minced

  • 1 to 2 Tablespoons Fish Sauce (optional)

Preparing The Meal

Begin by salting the shanks well, and set aside for 30 minutes. Next, heat the vegetable oil in a large Dutch oven or other heavy, lidded pot over medium-high heat. When the oil is hot, pat the shanks dry and brown on all sides. Take your time and do this in batches if needed. When the shanks are browned, set aside. Then, add the chopped onions and brown them, stirring occasionally. The onions should be well browned, so this might take a solid 15 minutes. When the onions are nearly browned, stir in the garlic.  Next, stir in the tomato paste, and cook for a minute or two. After a minute or two, pour in the stock and stir. Then add the peanut butter, and stir to combine. Add the bay leaves, thyme and chiles. Now return the shanks to the pot and simmer gently until they are tender, about 2 to 3 hours.  When the shanks are nearly cooked, prepare rice using your preferred method of cooking. Near the end of the cooking time, add the fish sauce to the stew (if you are using it), or just salt if you prefer. To serve, scoop a large portion of rice into a bowl. Add the shanks with lots of sauce, and enjoy immediately.

 
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