Cut beef into 3 cm cubes, chop onion and garlic, and chop tomatoes. Peel sweet potatoes and carrots and cut into 4 cm pieces; halve and deseed the chilli.

Ingredients

• 700 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 200 gPeanut butter, smooth style, without salt
• 70 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 400 gTomatoes, red, ripe, raw, year round average
• 250 gOnions, raw
• 20 gGarlic, raw
• 10 gPeppers, hot chili, red, raw
• 500 gSweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program)
• 200 gCarrots, raw
• 30 gOil, peanut, salad or cooking
• 900 gBeverages, water, tap, drinking
• 7 gSalt, table

Method

1. Cut beef into 3 cm cubes, chop onion and garlic, and chop tomatoes. Peel sweet potatoes and carrots and cut into 4 cm pieces; halve and deseed the chilli.
2. Brown the beef in 30 g peanut oil in two batches for 8 minutes in total at 190 °C, then add onion and fry for 4 minutes.
3. Add garlic and tomato paste and fry for 3 minutes, stirring constantly.
4. Add tomatoes, chilli, 750 g water and salt. Braise covered for 45 minutes at 90 °C.
5. Whisk the peanut butter with the remaining 150 g warm water until smooth.
6. Stir in the peanut mixture, add sweet potatoes and carrots and simmer with the lid ajar for 25 minutes at 90 °C; stir from the bottom every 5 minutes so the sauce does not catch.
7. Rest for 5 minutes until reddish oil shows on the surface, then divide the mafe into six portions.