Boeuf Mafé

Ingredients

• 2 tsp Black Pepper
• 450 g Beef Chuck
• 1 tsp Nététou
• 1 pcs Scotch Bonnet
• 120 g Peanut Butter
• 2 tbsp Tomato Paste
• 2 pcs Carrot
• 1 pcs Sweet Potato
• 1 pcs Bay Leaf
• 600 ml Beef Stock
• 2 tbsp Peanut Oil
• 1 pcs Lime
• 1.5 tbsp Kosher Salt
• 2 pcs Onion
• 3 pcs Garlic
• 15 g Parsley

Method

1. In a bowl, combine {garlic}, {parsley}, {scotch_bonnet}, {netetou}, a little {kosher_salt}, and some {black_pepper} into a rough seasoning paste; keep it coarse so it perfumes the stew instead of disappearing.
2. Pat {beef_chuck} dry, then rub with some of the {prep_rof} mixture, more {kosher_salt}, and {black_pepper}; let it sit briefly so the surface dries and browns well.
3. Thinly slice {onion}, slice {carrot}, and cut {sweet_potato} into even chunks so they cook at the same rate and keep their shape in the stew.
4. Heat {peanut_oil} in a heavy pot over medium-high heat. Brown {beef_chuck} in a single layer, working in batches if needed, for a deep crust; remove before it fully cooks through.
5. Lower to medium heat and add {onion} with a pinch of {kosher_salt}. Sweat until soft and golden, then stir in the remaining {prep_rof} and cook until fragrant. Add {tomato_paste} and fry until it turns brick red and the oil darkens for deeper sweetness and umami.
6. Return {beef_chuck} to the pot, then add {beef_stock}, {peanut_butter}, {bay_leaf}, {carrot}, and {sweet_potato}. Bring to a gentle simmer over medium-low heat, season again with {kosher_salt}, and cook until the meat is tender and the sauce looks glossy with a little peanut oil rising to the surface.
7. Fish out the {bay_leaf}, squeeze in {lime}, and taste the sauce for more {kosher_salt} or {black_pepper}. Let it simmer briefly until balanced, then fold through a little {parsley} for freshness.