Maafe
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1 cup natural peanut butter, unsweetened
- 2 large carrots, cut into 1-inch rounds
- 1 lb Yukon gold potatoes, cut into 1.5-inch chunks
- 1 large onion, diced fine
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 cups beef stock
- 2 tbsp peanut oil
- 1 tsp cayenne pepper
- 1 tsp ground ginger
- 1 bay leaf
- 1 tsp sea salt
- 0.5 tsp black pepper
Instructions
- Heat peanut oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Season beef cubes with salt and pepper. Working in two batches to avoid crowding, sear beef 3-4 minutes per side until deep golden brown. Transfer to a plate.
- Reduce heat to medium. Add diced onion to the pot and cook 4-5 minutes until softened and lightly caramelized, scraping up browned bits. Add minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes, stirring constantly.
- Return beef and any accumulated juices to the pot. Sprinkle cayenne pepper and ground ginger over the meat, stirring to coat evenly. Pour in beef stock and add bay leaf. Bring to a simmer, then reduce heat to low. Cover and braise for 25 minutes.
- Add carrot rounds and potato chunks to the pot, stirring to submerge. Cover and continue braising for 15-18 minutes until potatoes are tender when pierced with a fork.
- While vegetables finish cooking, whisk peanut butter with 0.5 cup warm water until smooth and pourable. Slowly pour peanut butter mixture into the pot, stirring constantly to incorporate without lumping. Simmer uncovered for 5 minutes, stirring occasionally, until sauce thickens slightly and reaches 190°F on a thermometer.
- Taste and adjust seasoning with additional salt, cayenne, or ginger as needed. Remove bay leaf. Serve hot in deep bowls, ensuring each portion gets beef, vegetables, and creamy peanut sauce.
Inspired by Niema Digrazia’s winning maafe. This is a plausible recreation, not the chef’s original recipe.