Ramadan Recipe

Beef Mafe (West African Peanut Stew)

Time: 1 hr 35 mins | Servings: 4

Ingredients

• 1/4 cup vegetable oil

• 1 1/2 pounds beef stew meat

• 1/2 teaspoon black pepper

• 2 1/2 teaspoons kosher salt, divided

• 1 yellow onion, chopped (about 2 cups)

• 2 l a rg e c e l e r y st a l k s, chopped (about 1 1/2 cups)

• 6 garlic cloves, minced (about 1 1/2 tablespoons)

• 1 (1-inch) piece fresh ginger, peeled and minced (about 1 tablespoon)

• 1 (6-ounces) can tomato paste

• 6 cups beef broth, divided

• 1/2 cup unsweetened creamy peanut butter

• 3 carrots, peeled and cut into 2-inch pieces

• 1 eggplant (about 14 ounces), cut into 8 (about 3- x 1 1/2-inch) pieces

• 1 small sweet potato, quartered

• 1 Scotch bonnet chile, seeded and halved (optional)

• Cooked brown rice, for serving

Directions

1. Heat oil in a large Dutch oven over medium-high until shimmering. Sprinkle beef evenly with black pepper and 2 teaspoons salt. Add beef to hot oil, and sear, turning occasionally, until deeply browned on all sides, 5 to 6 minutes. Transfer beef to a plate, reserving drippings in Dutch oven.

2. Stir onion and remaining 1/2 teaspoon salt into drippings in Dutch oven; cook over medium, stirring often and scraping browned bits from bottom of pot, until onion is well browned, 4 to 5 minutes. Add celery, garlic, and ginger; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add tomato paste; cook, stirring often, until paste is slightly darkened in color, 4 to 5 minutes. Add reserved beef and 5 cups beef broth; bring to a boil over high. Reduce heat to medium-low; cover and cook, stirring occasionally, until beef is just starting to become tender, about 40 minutes.

3. Whisk together peanut butter and remaining 1 cup beef broth in a medium bowl until smooth. Stir peanut butter mixture into beef mixture in Dutch oven. Bring to a boil over medium-high; add carrots, eggplant, sweet potato, and chile (if using). Reduce heat to medium-low; cover and cook, stirring occasionally until vegetables and beef are fork-tender, 25 to 30 minutes. Serve with brown rice.