Name: Disco Stew with Potatoes, Carrots, and Peanut Butter
Prep time: 15 min
Ingredients: 1 tablespoon 15 ml extra-virgin olive oil; ½ cup 80 g chopped red onion; 3 cloves garlic (grated); 9 potatoes (scrubbed clean, unpeeled, and cut into 1 × ½-inch (2.5 × 1.3-cm) cubes); 4 large-size carrots (peeled and cut into ½-inch (1.3-cm) half-moons); 1 tablespoon 8 g mild to medium chili powder; ½ teaspoon coarse sea salt; 2 tablespoons 33 g tomato paste; 2 tablespoons 44 g blackstrap or regular molasses; 2 tablespoons 30 ml vegan Worcestershire sauce; 2 tablespoons 30 ml fresh lemon juice; ¼ cup 60 g Dijon mustard; ¼ cup 64 g crunchy or creamy natural peanut butter; 2 teaspoons dried thyme; 2 dried bay leaves; 1 cup 235 ml lager beer; 1 cup 235 ml coconut milk; 2 cups 267 g frozen peas

Heat olive oil in a large saucepan over medium heat.
Add the onion, garlic, potatoes, and carrots.
Cook for 8 minutes, stirring often.
Add chili powder and salt.
Stir well and cook for another minute.
Stir in tomato paste and cook for 1 more minute.
In a small bowl, whisk together molasses, Worcestershire sauce, lemon juice, mustard, peanut butter, and thyme.
Stir the mixture into the saucepan, then add the bay leaves, beer, and coconut milk.
Cover and simmer for 40 minutes, stirring occasionally.
When the potatoes are fork-tender, stir in the frozen peas and cook for 5-10 more minutes until the liquid is mostly absorbed.
Remove and discard the bay leaves.
Serve warm.

Disco Stew with Potatoes, Carrots, and Peanut Butter

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