Gambian Beef Stew

• 2 pounds stew meat -- lean/cubed
• 1 28 oz can tomatoes
• 1 bell pepper -- cut in strips
• 1 stalk celery -- sliced diag.
• 1 potato -- cubed
• 1 large carrot -- sliced diag.
• 1 yellow onion -- sliced
• 1 sweet potato -- cubed
• 1 teaspoon salt
• 6 tablespoons tomato paste
• 1/2 teaspoon cayenne pepper
• 1/2 cup creamy peanut butter
• 1/2 cup frozen peas -- thawed

Combine beef, tomatoes, bell pepper (red or green), celery, potato, carrot, onion, sweet potato, salt and tomato paste in 5-qt saucepan; mix well. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, adding water if necessary. Stir in cayenne pepper and peanut butter. Simmer for 1 hour longer or until vegetables and beef are tender. Add peas.
Simmer for 5 minutes. Ladle onto large platter. Garnish with bell pepper slices and parsley. Serve this African beef stew over rice.