Mafé (Peanut Stew) with Sweet Potato

Ingredients

• 1.5 lbs Stewing Beef
• 2 medium Sweet Potatoes
• 1/4 cup Tomato Paste
• 1 large Onion
• 3 cloves Garlic
• 1/2 cup Sunflower Seed Butter
• 4 cups Beef Broth
• 1 Bay Leaf
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Cut the 1.5 lbs stewing beef into 1-inch cubes. Season the beef cubes with 1 tsp salt and 1/2 tsp black pepper.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 350°F (175°C). Brown the seasoned beef cubes in batches. This should take about 3-5 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the large onion, chopped, and the 3 cloves garlic, minced, to the same pot. Sauté over medium heat, about 300°F (150°C), for 5-7 minutes, or until the onion is softened and translucent.
4. 4Stir in the 1/4 cup tomato paste. Cook, stirring constantly, for 2 minutes until it darkens slightly.
5. 5Add the 1/2 cup sunflower seed butter and 4 cups beef broth to the pot. Stir well until the sunflower seed butter is completely dissolved into the broth, creating a smooth sauce.
6. 6Return the browned beef to the pot. Add the 2 medium sweet potatoes, peeled and cut into 1-inch cubes, and the 1 bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours. The stew is ready when the beef is very tender and the sweet potatoes are easily pierced with a fork.
7. 7Remove and discard the bay leaf before serving. Serve the Mafé hot.

Substitutions

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