Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
9
Low
Nutrition per serving
Calories460.6 kcal (23%)
Total Fat26.7 g (38%)
Carbs19.6 g (8%)
Sugars7.2 g (8%)
Protein35.1 g (70%)
Sodium643.1 mg (32%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 Tbspoil
2 lbbeef
lamb or, for the adventurous, goat, cubed, off the bone, or 2 lb chicken meat in pieces or parts
2onions
chopped
2garlic cloves
large, peeled and chopped
salt
to taste
pepper
1can chopped tomatoes
or 4 large tomatoes, seeded, peeled and chopped
2 tsptomato paste
4 cupsvegetable broth
chicken or beef
4 Tbspeanut butter
1 TspHerbes de Provence
a blend of thyme, bay leaves, rosemary, cloves, sage, marjoram, basil, etc that can be found in most spice sections
2carrots
cut into large chunks
2potatoes
cut into large chunks
1egg plant
chopped
Instructions
Step 1
Heat the oil in a sauce over high heat.
Step 2
Add the meat and brown well on all sides.
Step 3
Add the onions and garlic, season with salt and pepper, and continue to cook, stirring, until the onions have softened.
Step 4
Add the canned or fresh tomatoes and their juice and tomato paste.
Step 5
Bring the mixture to a boil, then reduce the heat, and let it simmer for a few minutes, stirring occasionally.
Step 6
Add the broth, peanut butter, Herbes de Provence, and stir until mixed.
Step 7
Add the vegetables and season to taste with salt and pepper.
Step 8
Cover the pot, and let simmer over low heat for about 1 hour. Serve over rice.
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Notes
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Makes leftovers
