Senegalese Mafé (Peanut Stew) with Beef - Shellfish Free

Ingredients

• about 680 g Beef Stew Meat
• 1 cup Peanut Butter (Natural)
• 1 can (28 oz) Stewed Tomatoes
• 1 large Onion
• 3 cloves Garlic
• 3 cups Beef Broth
• 1 medium Sweet Potato
• 2 tablespoons Palm Oil
• 1 tablespoon Ginger
• 1 teaspoon Smoked Paprika
• 1/4 pepper Scotch Bonnet Pepper
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

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

Instructions

1. 1Prepare your ingredients: Cut the about 680 g Beef Stew Meat into 2.54 cm cubes. Dice the 1 large Onion. Mince the 3 cloves Garlic and the 1 tablespoon Ginger. Peel and cut the 1 medium Sweet Potato into 2.54 cm cubes.
2. 2Heat the 2 tablespoons Palm Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C).
3. 3Add the about 680 g Beef Stew Meat to the hot oil and brown it on all sides until it has a nice crust, about 5-7 minutes. Remove the browned beef from the pot and set it aside on a plate.
4. 4Add the diced 1 large Onion to the same pot and cook, stirring occasionally, until it has softened, about 5 minutes. Add the minced 3 cloves Garlic and 1 tablespoon Ginger, and cook for 1 minute more until fragrant.
5. 5Stir in the 1 cup Peanut Butter until it is well combined with the onions and garlic. Cook for 1 minute, stirring constantly, to lightly toast the peanut butter.
6. 6Pour in the 1 can (about 790 g) Stewed Tomatoes and the 3 cups Beef Broth. Add the cubed 1 medium Sweet Potato, 1 teaspoon Smoked Paprika, 1/4 Scotch Bonnet Pepper (whole, or finely minced if you prefer more heat), 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Stir everything together.
7. 7Return the browned about 680 g Beef Stew Meat to the pot. Bring the stew to a gentle simmer over medium heat, about 95°C. Once simmering, reduce the heat to low, cover the pot, and let it cook for 1 to 1.5 hours, or until the beef is very tender when pierced with a fork.
8. 8Remove the whole Scotch Bonnet Pepper if you used it whole. Taste and adjust seasoning if needed. Serve the Senegalese Mafé hot, ideally over rice or shellfish-free couscous.

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