Beef Stew in a Peanut Sauce

Beef Stew in a Peanut Sauce

Here is a recipe that I haven’t made in at least 20 years. We use to love this and it is a terrific recipe for most every occasion.



2 tbs. Peanut Oil
2 lbs. Kosher Beef Stew Meat, cut in 1-inch chunks
2 Onions, chopped
4 ripe Tomatoes, chopped
2 tbs. Tomato Paste
4 Potatoes, diced
4 cloves of Garlic, crushed and minced
2 tbs. Kosher Israeli Red Wine
1 ½ cups unsalted Peanuts, coarsely broken
1 Green Bell Pepper, diced
1 Red Bell Pepper, diced
1 Hot Pepper, seeded and chopped
2 tbs. Fresh Dill, chopped
2 tbs. Parsley, chopped
1 Carrot, diced
3 stalks Celery, cleaned and diced
2 Green Onions, sliced as a garnish
2 tbs. Cilantro, minced as a garnish
A little Flour and Water mixed together as a thickener

Salt and freshly Ground Black Pepper to taste

2 cups Hot Cooked Wild Rice
5 cups of Kosher Beef Stock (You can simply use water. I often use 5 cubes of Kosher beef bouillon.)



In a large pot add the oil and sauté the onions, garlic, carrot and celery until the onions are translucent. Add the meat, and allow the meat to slightly brown. Stir occasionally. Add the tomatoes, peanuts, peppers, potatoes, dill, parsley and tomato paste. Add the wine and 2 cups of water. Cover, stir occasionally and simmer for 3 to 4 hours over a low heat until the sauce thickens. You may need to add just a little flour and water to thicken. It won’t need too much just a drop or two..


In a large pot boil 5 cups of stock or water and add the rice. Cover and cook until the rice absorbs most of the stock. Turn off the heat, make sure that the cover is securely in place and leave alone until all the stock is absorbed.

Serve over hot rice. Garnish with some sliced green onions and cilantro. For a complete meal serve with a salad, a vegetable and some fresh bread.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.