Senegalese Mafé (Peanut-Free)

Instructions

1. 1Cut the about 680 g beef stew meat into 2.54 cm cubes. Sprinkle 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, approximately 190°C. Add the seasoned beef and brown it on all sides, about 5-7 minutes total. Remove the beef from the pot and set it aside on a plate.
3. 3Add the chopped 1 large onion and the 2 medium carrots to the same pot. Cook, stirring occasionally, until they begin to soften, about 5-8 minutes. Add the 3 cloves minced garlic, 1 tbsp grated ginger, and 1/4 scotch bonnet pepper. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir in the about 170 g tomato paste and the 2 chopped large tomatoes. Cook for 5 minutes, stirring frequently, allowing the tomato paste to deepen in color.
5. 5Return the browned beef to the pot. Add the 1/2 cup sunflower seed butter and the 4 cups beef broth. Stir everything together until the sunflower seed butter is mostly incorporated. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes to 2 hours, or until the beef is very tender.
6. 6Add the 1 large chopped sweet potato to the pot during the last 30 minutes of simmering. Continue to cook, covered, until the sweet potato is tender when pierced with a fork.
7. 7Serve the stew hot.

Substitutions

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