2 1/2 LBS
stewing beef

3 TABLESPOONS
oil

1 CUP
sliced onion

1/2 CUP
salted peanuts

1 CUP
stock

1 CUP
T.G. Lee milk

1 1/2 TABLESPOONS
salt

1/4 TEASPOON
thyme

2 CUPS
canned tomatoes

1 WHOLE HOT PEPPER

Cut beef into 1 -inch cubes. Sauté onion in the oil. Remove. Fry the beef until it is brown. Return the onion to the pan. Blend peanuts, stock and T.G. Lee milk for 30 seconds. Add this mixture to the pan with the remaining ingredients except the hot pepper.

Simmer for 1 hour. Add hot pepper. Simmer 1hour more until the meat is cooked. Remove the hot pepper.

Serve on a bed of rice accompanied by chopped sweet pepper, celery, beetroot, plantain and chutney.