Beef with Peanut Stew (Mafe)
Chef Raquel Fox shares this quintessential West African Senegalese stew–a simple braise that’s simply divine. Hearty Canadian Beef Pot Roast is cut into chunks and slowly in a tasty and spicy tomato-based peanut sauce to make this soul-satisfying stew. Serve the stew over fluffy steamed rice.
1. Place beef cubes on a large plate or parchment paper-lined baking sheet. Season generously all over with salt and lemon pepper, set aside.
2. Heat 3 tbsp (45 mL) oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster. Add sugar and cook, stirring, until melted. Add beef cubes, in batches, and sear on all sides, for about 3 minutes per side, until caramelized. Transfer to a bowl with a slotted spoon and set aside. Repeat with remaining beef.
3. Add remaining oil to pot. Add onion and cook, stirring, for 1 minute. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomato paste and thyme; cook, stirring, for 1 minute. Stir in diced tomatoes and bring to a boil, scraping up brown bits from pot, for about 3 minutes.
4. Gradually whisk about half of the hot broth into peanut butter in a medium bowl. Stir peanut butte mixture and remaining hot broth to the pot and bring to a boil. Return beef and any accumulated juices to the pot; stir in bay leaf and Scotch bonnet pepper.
5. Cover and cook in preheated 350°F oven for 1½ hours. Carefully stir in sweet potatoes and carrots. Cover, return to oven and cook for 30 minutes or until beef is fork-tender and vegetables are tender.
6. Peanut Gremolata: Meanwhile, combine lemon zest, peanuts, parsley and garlic in a small bowl.
7. Remove stew from oven and skim off any fat from the top. Season to taste with salt and pepper. Ladle stew into a large bowl and garnish with Peanut Gremolata.
At the end of cooking, if you prefer a thicker stew, ladle 1 cup (250 mL) of the hot liquid from the stew into a bowl and whisk in an additional ⅓ cup (75 mL) peanut butter; stir back into stew and simmer over medium heat, stirring often, for 5 to 10 minutes.
Ingredients
Directions
1. Place beef cubes on a large plate or parchment paper-lined baking sheet. Season generously all over with salt and lemon pepper, set aside.
2. Heat 3 tbsp (45 mL) oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster. Add sugar and cook, stirring, until melted. Add beef cubes, in batches, and sear on all sides, for about 3 minutes per side, until caramelized. Transfer to a bowl with a slotted spoon and set aside. Repeat with remaining beef.
3. Add remaining oil to pot. Add onion and cook, stirring, for 1 minute. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomato paste and thyme; cook, stirring, for 1 minute. Stir in diced tomatoes and bring to a boil, scraping up brown bits from pot, for about 3 minutes.
4. Gradually whisk about half of the hot broth into peanut butter in a medium bowl. Stir peanut butte mixture and remaining hot broth to the pot and bring to a boil. Return beef and any accumulated juices to the pot; stir in bay leaf and Scotch bonnet pepper.
5. Cover and cook in preheated 350°F oven for 1½ hours. Carefully stir in sweet potatoes and carrots. Cover, return to oven and cook for 30 minutes or until beef is fork-tender and vegetables are tender.
6. Peanut Gremolata: Meanwhile, combine lemon zest, peanuts, parsley and garlic in a small bowl.
7. Remove stew from oven and skim off any fat from the top. Season to taste with salt and pepper. Ladle stew into a large bowl and garnish with Peanut Gremolata.
At the end of cooking, if you prefer a thicker stew, ladle 1 cup (250 mL) of the hot liquid from the stew into a bowl and whisk in an additional ⅓ cup (75 mL) peanut butter; stir back into stew and simmer over medium heat, stirring often, for 5 to 10 minutes.
