Serves 6 Cook time: 4-5 hours
2 tablespoons beef tallow or butter
2 lbs cubed beef - we used a Sirloin Tip Roast but you can use any braising roast
2 medium onions, diced
4 cloves garlic, minced
5 tablespoons tomato paste
2 teaspoons fine sea salt
1 teaspoon dried thyme
1⁄4 teaspoon pepper
1⁄4 teaspoon cayenne
2 cups water or beef broth
2 bay leaves
1⁄2 cup smooth or crunchy unsweetened peanut butter
4 large carrots, peeled and cut into 1-inch pieces (about 2 cups)
2 – 4 cups mixed peeled root vegetables, diced into 1-inch pieces (such as turnips, rutabagas, celeriac, parsnip, sweet potato, yam)
dried red chili flakes for serving (optional)
Brown the beef cubes on all sides in the fat in a dutch oven or heavy-bottomed large pot over medium-high heat. Set aside.
Add the onions and garlic and cook for 3 to 4 minutes, until the onions are translucent, scraping up the delicious browned bits (the fond) from the bottom of the pot as you stir them occasionally.
Add the tomato paste and ‘toast’ it for a few minutes with the onion mixture.
Add salt, thyme, pepper, cayenne.
Add broth/water and bay leaves and bring it all to a boil.
Set in a 200 degree oven for 3 hours - covered. Go for a walk :).
After 3 hours, add the veg, peanut butter, and extra water if needed (to cover veg).
Put back in a 350 degree oven - uncovered - until veg are tender (approx. 1 hour) - stirring occasionally.
Serve the Mafe with rice, and red chili flakes on the side for some extra spice!
Wow!
