2 lbs beef stew meat
4 cups beef broth
1 Tbsp Worcestershire sauce
2 Tbsp curry powder
2 tsp chili powder
1/2 tsp red pepper flakes
1 tsp seasoning salt
1 lb bag pre-washed collard greens
1 medium onion, chopped
2 garlic cloves, minced
4 carrots, chopped
4 slices bacon
1/3 cup peanut butter
28 ounce can crushed tomatoes
2 cups cooked brown rice

1. Heat a large stew pot or dutch oven over medium high heat. Add the stew meat and brown on all sides.

2. Add the beef broth, Worcestershire sauce, curry powder, chili powser, red pepper flakes, and seasoning sauce to the meat. Bring to a boil and simmer over medium low heat for an hour.

3. Heat a large skillet over medium heat. Fry the bacon until crispy and remove to a paper towel, reserving the drippings in the pan.

4. Add the onion, collards, garlic, and carrots to the bacon dippings and saute until the collards are wilted. Add to the beef and broth mixture and stir to combine.

5. Add the peanut butter and canned crushed tomatoes to the stew and stir to combine. Cover and simmer for another hour.

6. Serve the stew in bowls with 1/2 cup cooked brown rice each. Crumble the cooked bacon on top to garnish.

Growing up, my dad used to travel to Africa 2-3 times a year for weeks at a time for outreach work. To help when we missed him, my mom and I invented this recipe together to feel like we were in Africa with my dad. Even though I am now married, we still make this dish together and re-live the special memories we had bonding together. It's definitely the ultimate mom-daughter dish for us!