Beef Stew

ingredient;

2 lb lean stew meat,cubed       

1 cn tomatoes,(28 ounce)       

1    bell pepper,cut in strips       

1    stalk celery,sliced-diagonally       

1    potato,cubed       

1 lg carrot,sliced diagonally       

1    yellow onion,sliced       

1    sweet potato,cubed       

1 t  salt       

6 T  tomato paste     

1/2 t  cayenne pepper     

1/2 c  creamy peanut butter     

1/2 c  frozen peas,thawed

 
method;
Combine the beef, tomatoes, bell pepper, celery, potato, carrot, onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and mix well.

Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding water if necessary.
Stir in the cayenne pepper and peanut butter. 

Simmer for 1 hour longer or until the vegetables and beef are tender. Add the peas, and simmer for 5 minutes.
Ladle onto a large platter. 

Garnish with bell pepper slices and parsley.

Serve over rice