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Mafe Senegalese Beef Stew

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Ingredients

Adjust Servings:
1/2 cup peanut butter
2 cups stock (your choice, preferably unsalted)
2 tablespoons canola oil
1 cup chopped onion
4 garlic cloves, minced
1 cup green bell pepper, peeled, seeded and chopped
1 cayenne pepper, seeded and chopped (or other or more)
1 cup carrot, peeled and chopped
2 lbs beef stew meat, trimmed and cut into 1 and 1/2-inch cubes
salt and pepper
2 cups tomatoes, peeled and diced (or one 14 and 1/2 oz. can diced tomatoes with liquid)
1 sprig thyme
1 bay leaf

Nutritional information

399.4
Calories
202 g
Calories From Fat
22.5 g
Total Fat
5.6 g
Saturated Fat
96.8 mg
Cholesterol
239.5 mg
Sodium
13.1 g
Carbs
3.5 g
Dietary Fiber
6.3 g
Sugars
39.6 g
Protein
312g
Serving Size

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Mafe Senegalese Beef Stew

Features:
    Cuisine:

    I've never heard of this stew before but I was curious to try it. I liked the flavor that the peanut butter gave it. Served it along with some rice as recommended and it was great! Very tasty!

    • 105 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Mafe (Senegalese Beef Stew), This traditional stew, with peanuts (groundnuts) can also be made with lamb, chicken or just vegetables The amount and heat of the peppers you use can be varied to suit your palate , I’ve never heard of this stew before but I was curious to try it I liked the flavor that the peanut butter gave it Served it along with some rice as recommended and it was great! Very tasty!


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    Steps

    1
    Done

    Whisk Together Peanut Butter and Stock and Reserve.

    2
    Done

    Season the Meat With Salt and Pepper.

    3
    Done

    Heat the Oil in a Large Saucepan Over Medium Heat.

    4
    Done

    Brown the Meat Well on All Sides; Do not Crowd the Meat; Saute in Batches If Necessary.

    5
    Done

    Remove Meat and Keep Warm.

    6
    Done

    Add the Onion, Garlic, Peppers, and Carrots to the Pan and Saute Until the Onions Are Translucent.

    7
    Done

    Add the Peanut Butter and Broth Mixture, Scraping All the Brown Bits Up from the Bottom and Sides of the Pan.

    8
    Done

    Return the Reserved Meat (and Any Juices) to the Pan With the Tomatoes and Their Liquid, the Thyme and Bay Leaf.

    9
    Done

    Stir Well and Bring to a Boil. Reduce Heat to Low and Simmer, Stirring Often, For About 1 Hour or Until the Meat Is Tender.

    10
    Done

    Taste For Seasoning.

    11
    Done

    Remove the Thyme Sprig and the Bay Leaf and Discard.

    12
    Done

    Serve Hot Over Rice.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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