So, this dish was suggested by my pal Tiana, as something that she ate through a college winter over rice. Now, I don't particularly care for rice, but I -do- love egg noodles! So, those don't need a recipe, since they're certainly not homemade. The Peanut Butter Stew (or Mafe), turned out pretty tasty, but a little more tomato-y than I expected. If I make it again sometime, I'll dial back on the tomato paste, and maybe add some more peanut butter. Anyway!

Peanut Butter Stew (or Mafe; west African meat in peanut sauce)

 - 2 tbsp Peanut Oil (you could use vegetable or canola oil if you wanted to, instead.)

 - 2 pounds of Stewing Beef, cubed

 - 1 Onion, minced

 - 6 cloves of Garlic, minced

 - 1 tbsp Ginger, minced

 - 2 tbsp Tomato Paste

 - 2 cups Tomatoes, peeled, seeded, and chopped

 - 2 cups Beef Stock

 - 1 cup Natural Peanut Butter, unsalted

 - Salt and Pepper to taste

Heat the oil in a large pot over medium-high flame. Add the beef and sauté until lightly browned on all sides, 5-6 minutes. Remove to a bowl and set aside. Add the onion to the oil in the pot and sauté until translucent, 3-4 minutes. Stir in the garlic and ginger and sauté another 1-2 minutes. Return the beef to the pot, stir in the tomato paste and cook for about 1 minute. Stir in the chopped tomatoes and bring to a boil. Reduce heat to medium-low and simmer for 8-10 minutes to reduce the volume of the tomatoes somewhat. Add enough water or stock to loosen the dish to a stewlike consistency. Simmer for another 10 minutes. Stir in the peanut butter, salt and pepper and simmer for another 40 minutes, or until the beef is tender and oil rises to the surface of the dish. Add water as necessary to keep the dish stewlike. Adjust seasoning and serve over rice or egg noodles.