- 2 cups peanut butter
- 1 1/2 cups beef stock
- 1 (8 ounce) can tomato paste
- 2 pounds cubed beef stew meat, or to preference
- 1 (15 ounce) can peas
- 1 large onion, sliced
- 1 banana squash, chopped
- 1 chayote squash, chopped
- 1 large carrot, sliced
- 1 tablespoon ground allspice
- 1 tablespoon ground nutmeg
- 1 tablespoon ground black pepper
- salt
- 1 bay leaf
- Heat the peanut butter in a large stock pot over medium heat until melted, about 5 minutes. Stir beef stock and tomato paste into the the melted peanut butter. Add stew meat, increase heat to high, and cook until the beef is browned, about 5 minutes. Reduce heat to low and cook at a simmer until the beef is cooked through, about 15 minutes more.
- Stir peas, onion, banana quash, chayote squash, carrot, allspice, nutmeg, pepper, salt, and bay leaf into the beef mixture; bring to a simmer and cook until the vegetables are tender, about 20 minutes.