Name: Beef with Peanut Stew (Mafe)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 8
Ingredients: 4 lb (2 kg) Canadian Boneless Beef Blade Roast, cut into 2-inch (5 cm) cubes; 2 tbsp (30 mL) kosher salt (approx); 1 tbsp (15 mL) lemon pepper or coarse black pepper (approx); 5 tbsp (75 mL) canola or peanut oil, divided; ¼ cup (60 mL) packed dark brown sugar; Half onion, sliced; 3 cloves garlic, minced; ¼ cup (60 mL) tomato paste; 1 tsp (5 mL) fresh thyme leaves; 2 cups (500 mL) canned diced tomatoes; 4 cups (1 L) beef broth, heated; 1 cup (250 mL) natural creamy peanut butter or almond butter; 1 bay leaf; 1 Scotch bonnet pepper, diced (or leave whole for less heat); 2 Caribbean sweet potatoes, peeled and cut into 2-inch (5 cm) cubes; 2 cups (500 mL) baby carrots; Peanut Gremolata 1 lemon, zested into thin 1-inch (2.5 cm) long strips; ½ cup (125 mL) roasted peanuts, chopped; ⅓ cup (75 mL) curly parsley leaves, coarsely chopped; 2 cloves garlic, minced

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.

Ingredients

4 lb (2 kg) Canadian Boneless Beef Blade Roast, cut into 2-inch (5 cm) cubes

2 tbsp (30 mL) kosher salt (approx)

1 tbsp (15 mL) lemon pepper or coarse black pepper (approx)

5 tbsp (75 mL) canola or peanut oil, divided

¼ cup (60 mL) packed dark brown sugar

Half onion, sliced

3 cloves garlic, minced

¼ cup (60 mL) tomato paste

1 tsp (5 mL) fresh thyme leaves

2 cups (500 mL) canned diced tomatoes

4 cups (1 L) beef broth, heated

1 cup (250 mL) natural creamy peanut butter or almond butter

1 bay leaf

1 Scotch bonnet pepper, diced (or leave whole for less heat)

2 Caribbean sweet potatoes, peeled and cut into 2-inch (5 cm) cubes

2 cups (500 mL) baby carrots

Peanut Gremolata

1 lemon, zested into thin 1-inch (2.5 cm) long strips

½ cup (125 mL) roasted peanuts, chopped

⅓ cup (75 mL) curly parsley leaves, coarsely chopped

2 cloves garlic, minced

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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.

Tip

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.

Category: Stewing Beef
Method: Cold Weather, Comfort Foods, Cook Once Eat Twice, Simmering