Beef Mafé (West African Peanut Stew)

This version of mafé, or West African peanut stew, from chef Mawa McQueen features succulent pieces of beef and tender vegetables slowly simmered in a nutty peanut butter sauce. Large pieces of carrot, eggplant, and sweet potato give the stew a hearty feel and are soft enough to easily be cut with a spoon. While delicious served immediately after cooking, the stew is even better after a day or two.

What is mafé?

Mafé, or maafe, is a traditional West African peanut stew that can be made with beef, lamb, chicken, fish, or no meat for a vegetarian twist. Most historians claim the stew either originated in Mali or Senegal and spread throughout the region. It’s said that similar peanut stews were likely made in West Africa with native groundnuts before peanuts were introduced in the 16th century. 

Notes from the Food & Wine Test Kitchen

Beef stew meat commonly includes a mix of chuck and round roasts cut into about 1-inch pieces. The key to these tougher, more affordable cuts is to simmer them low and slow until they become fork-tender. Beef stew meat is available at most butcher shops or grocery stores.

Suggested pairing

Pair this cozy stew with a rich, dark-fruited red, such as Brown Estate Napa Valley Zinfandel.