Beef Mafé

Ingredients:

For the sauce:

• 1 large green bell pepper, roughly chopped
• 2 Scotch Bonnet chillies (or to taste)
• 3 tbs oil (divided)
• 1 large onion, diced
• 5 garlic cloves, minced
• 5 tbs tomato purée
• 500 g (approximately 2 cups) peanut butter
• 5 cups beef stock (unsalted if possible)
• 1.5 kg (3 pounds) stewing beef
• Salt, to taste
• Black pepper, to taste
• Water, as needed
• 2 bay leaves

Add-ins:

• 12 okra (left whole or chopped)
• 1 large sweet potato, chopped into large cubes
• 1 large carrot, chopped into large pieces (optional)

Directions:

1. Prepare the peppers. Blend the green bell pepper and Scotch Bonnet chillies together until smooth.
2. Season the Meat. Season the pieces of stewing beef with salt and set aside.
3. Sear the Meat. In a large pan over medium heat, add 2 tablespoons of oil. Sear the meat on all sides until well browned. You may need to do this in batches to avoid overcrowding.
4. Sauté aromatics. Once the meat is browned, add the diced onion and minced garlic to the pan. Sauté for about 2 minutes, then add the blended pepper mixture.
5. Combine ingredients: Season with additional salt and add the tomato purée. Sauté until everything is well coated.
6. Simmer: Cover the pan and let it simmer on low heat for about 45 minutes, checking every 10 minutes to ensure it doesn’t burn.
7. Prepare peanut butter mixture. In a large mixing bowl, combine the peanut butter with about 2-3 cups of hot beef stock. Use a whisk to mix until smooth.
8. Combine everything. Pour the peanut butter mixture over the meat in the pan and mix well. Taste and adjust the seasoning, being cautious not to over-salt as the stew will reduce. Add the remaining beef stock, bay leaves, and any desired herbs (e.g., thyme, paprika).
9. Add vegetables. Stir in the chopped sweet potato, okra, and carrot (if using). Cover the pan and let it simmer on the stove for another hour, or until the vegetables are tender and the stew has reduced.
10. Oven finishing (optional). Alternatively, transfer the stew to an oven-safe dish and finish cooking in the oven at 160°C (320°F) for about 1 hour. This method reduces the chance of burning and minimises splatter.
11. Final touches. In the last 15 minutes of cooking, remove the lid to allow for slight reduction. Adjust the timing based on your preferred consistency – remove the lid earlier for a thicker stew if desired.
12. Serve. Ensure the vegetables are tender and the beef is falling apart.

Serve warm and enjoy!