2 pounds stew meat, cut in 1-inch chunks
2 teaspoons salt
1/2 teaspoon pepper
2 medium onions
2 medium tomatoes (Roma works best)
2 tablespoons salad oil (peanut oil works best)
1 cup unsalted peanuts, coarsely broken
4 cups hot cooked rice
In a covered medium saucepan, cook meat, 1 1/2 cups water, salt, and pepper for 1 1/2 hours or until tender.
Meanwhile, in a blender at low speed, blend onions and tomatoes until smooth (or chop onions and tomatoes very fine.)
In large skillet over medium-high heat, in hot oil, cook onion-tomato mixture for 5 minutes.
Add meat mixture and peanuts, cook about 20 minutes until sauce cooks down slightly.
Serve over hot rice.
Accompaniments: Pass small bowls of shredded coconut, orange segments, pineapple chunks, and fried onions to sprinkle over individual servings of stew, if you like.