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Recipes
Beef with Peanut Stew (Mafe)

Recipe

Beef with Peanut Stew (Mafe)

20 min prep

150 min cooking

Serves 8

Difficulty 1/5

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

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

Get 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 butter 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.

Cuts Used in This Recipe

Chuck Roll

Boneless Bottom Blade Pot Roast

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.