Mafé (Beef Stew)

Ingredients

• 2 lb Beef chuck
• 1 28 oz can Tomatoes
• 1 large Onion
• 2 medium Carrots
• 1 large Sweet potato
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1/2 cup Sunflower seed butter
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 Bay leaf
• 1 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Vegetable oil

Instructions

1. 1Cut the 2 lb Beef chuck into 1-inch cubes. Sprinkle the beef cubes evenly with the 1 tsp Salt and 1/2 tsp Black pepper.
2. 2Heat the 2 tbsp Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 400°F / 200°C). Add the beef cubes in batches, making sure not to overcrowd the pot. Brown the beef on all sides, about 2-3 minutes per batch, then remove the browned beef to a plate and set aside.
3. 3Add the 1 large Onion, chopped, and the 2 medium Carrots, peeled and sliced, to the same pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the 3 cloves Garlic, minced, and the 1 tbsp Ginger, grated, and cook for 1 minute more until fragrant.
4. 4Pour in the 1 28 oz can Tomatoes and the 2 tbsp Tomato paste. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
5. 5Return the browned beef to the pot. Add the 4 cups Beef broth, the 1 large Sweet potato, peeled and cut into 1-inch chunks, the 1 Bay leaf, and the 1 tsp Thyme. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is very tender when pierced with a fork.
6. 6Stir in the 1/2 cup Sunflower seed butter until it is completely combined and the stew has thickened. Taste and add more salt or pepper if needed.
7. 7Remove the Bay leaf before serving. Serve the Mafé hot.

Substitutions

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