Mafé
725kcal53.2g protein44.5g fat31.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains peanut · sometimes contains gluten, dairy, egg, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainspeanutIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (chile) · dairy (chile) · egg (chile) · tree nut (chile) · sesame (chile) · soy (chile) · shellfish (chile) · fish (chile)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 900 g | beef chuck (chunks) |
| 250 g | peanut butter |
| 3 tbsp | tomato paste |
| 1 unit | onion |
| 500 g | sweet potato |
| 3 unit | carrots |
| 400 g | cabbage |
| 1 l | stock |
| 1 unit | chile |
Steps
- sear15 minbeef browned in batchesBrown the beef in a heavy pot, working in batches so the pieces sear rather than steam. Remove as browned; the fond provides savory balance against the naturally rich peanut sauce.
- saute8 minonion soft, tomato paste darkened slightlyCook the onion until soft, then add tomato paste and cook until it darkens slightly and loses its raw metallic edge. Keep stirring so the concentrated tomato does not scorch.
- braise55 minbeef becoming tenderReturn the beef, add most of the stock and chile, and simmer gently until the meat is well on its way to tenderness. The peanut thickener comes later so the pot can braise without constant risk of sticking.
- mix5 minpeanut butter smoothly dispersedWhisk the peanut butter with some hot braising liquid in a bowl, then stir it back into the pot. Pre-diluting prevents dense lumps and makes it easier to judge the sauce's final thickness.
- simmer30 minmeat and vegetables tender, sauce rich and spoonableAdd sweet potato, carrots and cabbage and simmer gently until tender, stirring the bottom regularly. Add reserved stock as needed; the sauce should coat the ingredients but remain fluid enough to spoon over rice.
- rest5 minoff heatRest briefly and adjust salt and chile before serving. Peanut sauces thicken as they stand, so loosen with a little hot stock if the stew becomes pasty.