Maffe (Peanut Stew with Sunflower Seed Butter)

Ingredients

• about 450 g Beef chuck
• 1/2 cup Sunflower seed butter (SunButter)
• 1/4 cup Tomato paste
• 1 medium Onion
• 3 cloves Garlic
• 4 cups Vegetable broth
• 1 medium Sweet potato
• 2 medium Carrot
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of Beef chuck into 2.54 cm cubes.
2. 2Heat 2 tbsp of Vegetable oil in a large heavy-bottomed pot over medium-high heat (204.4°C / 200°C). Add the 1 medium Onion, chopped, and 3 cloves of Garlic, minced, and sauté until softened, about 5 minutes.
3. 3Add the about 450 g of Beef chuck cubes to the pot and cook until browned on all sides, about 5-7 minutes.
4. 4Stir in the 1/4 cup of Tomato paste and cook for 1 minute, stirring constantly.
5. 5Pour in the 4 cups of Vegetable broth, then add the 1 medium Sweet potato, peeled and cut into 2.54 cm chunks, and the 2 medium Carrots, peeled and sliced into 1.27 cm rounds. Bring the mixture to a boil.
6. 6Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the beef is tender when pierced with a fork and the sweet potato and carrots are soft.
7. 7Stir in the 1/2 cup of Sunflower seed butter until it is completely blended into the stew. Continue to simmer for another 2 minutes to allow the flavors to meld.
8. 8Season the stew with 1 tsp of Salt and 1/2 tsp of Black pepper. Serve hot.

Substitutions

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