Spicy Groundnut Soup with Beef and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A rich Cameroonian groundnut soup simmered with tender beef chunks and vegetables, delivering a spicy, nutty depth of flavor. This african-inspired beef ready in about 90 minutes pairs cut into 1-inch cubes beef stew meat, ground peanuts (peanut butter), large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g, cut into 1-inch cubes beef stew meat
• 200 g ground peanuts (peanut butter)
• 1 large, chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 4 medium, diced fresh tomatoes
• 1, finely chopped scotch bonnet pepper
• 2 medium, sliced carrots
• 100 g spinach leaves
• 3 tbsp vegetable oil
• 4 cups water
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium-high heat; add 500 g beef stew meat cubes and brown on all sides for 6-8 minutes until sealed and caramelized; remove and set aside.
2. Step 2: In the same pot, add 1 large chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 4 minutes until aromatic and softened.
3. Step 3: Stir in 4 diced medium fresh tomatoes and 1 finely chopped scotch bonnet pepper; cook for 6 minutes until tomatoes break down and sauce thickens.
4. Step 4: Return browned beef to the pot; add 4 cups water and bring to a boil; reduce heat, cover, and simmer for 45 minutes until beef is tender.
5. Step 5: Whisk in 200 g ground peanuts (peanut butter) until well combined; add 2 sliced medium carrots and simmer for another 15 minutes.
6. Step 6: Stir in 100 g spinach leaves, 1 1/2 tsp salt, and 1 tsp black pepper; cook for 5 minutes until spinach wilts and soup thickens slightly; adjust seasoning to taste and serve hot.