Senegalese Peanut-Free Maafe with Sweet Potato

Ingredients

• 1.5 lbs Beef stew meat
• 2 medium Sweet potatoes
• 1 28 oz can Diced tomatoes
• 1 large Onion
• 3 cloves Garlic
• 1/2 cup Sunflower seed butter
• 4 cups Vegetable broth
• 2 tbsp Tomato paste
• 1 tbsp Ginger
• 1/4 tsp Cayenne pepper
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cups White rice

Instructions

1. 1Pat the 1.5 lbs of beef stew meat dry with paper towels, then season it all over with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C), until it shimmers. Add the seasoned 1.5 lbs of beef stew meat in a single layer, browning it on all sides for 2-3 minutes per side until deeply colored; work in batches if necessary to avoid overcrowding. Remove the browned beef from the pot and set it aside on a plate.
3. 3Reduce the heat to medium-low, about 300°F (150°C), and add the 1 large onion, chopped into 1/2-inch pieces, to the pot. Cook, stirring occasionally, for 5 minutes until softened, then add the 3 cloves of garlic, minced, and cook for 1 minute more until fragrant. Stir in the 2 tbsp of tomato paste and the 1 tbsp of ginger, cooking for another 1 minute until fragrant.
4. 4Pour in the 1 28 oz can of diced tomatoes and the 4 cups of vegetable broth, stirring to combine. Add the 1/2 cup of sunflower seed butter and the 1/4 tsp of cayenne pepper, stirring continuously until the sunflower seed butter is completely smooth and incorporated into the liquid. Stir in the 2 medium sweet potatoes, peeled and cut into 1-inch cubes.
5. 5Return the browned 1.5 lbs of beef stew meat to the pot, ensuring it is submerged in the liquid. Bring the stew to a gentle simmer over medium heat, then reduce the heat to low, about 200°F (95°C), cover the pot tightly, and cook for 1.5 to 2 hours. The stew is ready when the beef is fork-tender and the sweet potatoes are easily pierced with a fork.
6. 6While the stew simmers, combine the 2 cups of white rice with 4 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 18-20 minutes until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes to become fluffy.
7. 7Spoon the hot Senegalese Peanut-Free Maafe generously over the cooked 2 cups of white rice and serve immediately.

Substitutions

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