Peanut Molé Stew with Peanut Pico


Meal Types: Main Dish

Ingredients:

For Stew:
  • 1 (3-lb.) beef chuck shoulder roast, cut into 2-inch cubes
  • 1/4 cup olive oil
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1/4 teaspoon cinnamon
  • scant 1/4 teaspoon ground cloves
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 4 cups beef broth
  • 1/4 cup chopped Mexican chocolate
  • 1/3 cup smooth peanut butter
  • 6 Roma tomatoes, chopped
  • 1/2 cup raisins
For Pico:
  • 1 cup salted and roasted peanuts, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 medium onion, chopped
  • 1 jalapeno, seeded and minced
  • 1 large tomato, seeded and chopped
  • juice from 1/2 lime
  • salt and pepper to taste

Directions:

Heat large, heavy-bottomed pot or Dutch oven over medium heat. Add olive oil. Combine flour, salt and pepper in a large bowl. Add beef and stir to completely coat each piece. Add seasoned meat to heated oil, and brown on all sides. This may have to be done in batches. Stir in the rest of the ingredients, cover and cook on low for 2 1/2 hours, stirring occasionally. Add water if necessary. Combine ingredients for pico and chill. Serve molé stew with pico.
Recipe Source:
Recipes developed in partnership with the Texas Beef Council.