Servings: 4 servings
Prep Time: 10 min
Cook Time: 2 hours
1 each 28-ounce can tomato puree
1 cup chopped onions
2 lb collard greens, washed, drained and thinly sliced
4 slices bacon
4 cup water
2 tablespoon curry powder
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
2 teaspoon salt
3 bouillon cubes
2 lb stew beef cut into 1-inch cubes
1 tablespoon chili flakes
1/2 cup peanut butter
In Dutch oven, place stew beef, bouillon cubes, salt, red pepper, chili powder, chili flakes, curry powder and water. Stir and bring to rapid boil. Reduce heat and simmer covered for 1 hour. Cut bacon into small pieces and fry in skillet until all fat is rendered. Remove bacon from the skillet and reserve. Saute greens and onions in fat for 4 minutes, stirring constantly. Add greens, onions, tomato puree, bacon and peanut to the stew. Stir and simmer covered for another hour. Serve with rice.
Recipe Courtesy Bob Kellermann as adapted by Paula Deen
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