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heat butter in pan add onions, carrots, garlic and fry until pale gold
add beef cubes and fry until well-sealed and brown
stir in tomato paste, cloves, ginger, cayenne pepper, salt and vinegar
pour in stock then bring to boil
cover and leave for 2hrs until meat is tender, stirring from time to time
Mix peanut butter with the flour
add a little a at time to the simmering stew until it thickens.
I often make loads more than this as it freezes well, just double up the quantities. I make it in a slow cooker and dont do from item 7 until it is about to be served or about to be frozen. It needs to be simmering well to thicken with the flour. I always find it best to remove quite a bit of the stock and mix it with the peanut butter mix first then mix it with the rest of the mixture as it goes very lumpy if you just add it and stir and if the beef is too tender it will just get lost in the stock