Classic Senegalese Peanut Beef Stew

A hearty Senegalese-inspired peanut stew where tender chunks of beef are slow-simmered in a creamy, tomato-rich peanut sauce loaded with seasonal vegetables. Built on natural peanut butter, scotch bonnet, and sweet potato, this dish delivers deep, nutty comfort over a bed of steamed white rice.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 7 gFiber
• 9 gSugar
• 36 gProtein
• 720 mgSodium
• 980 mgPotassium
• 110 mgCalcium
• 5.5 mgIron
• 38 mgVitamin C
• 9200 mcgVitamin A

Ingredients

For the beef base

• 1.5 lbs beef chuck, trimmed and cut into 1.5-inch cubes
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 Maggi seasoning cubes, crushed
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper

For the peanut sauce

• 3 tbsp tomato paste
• 0.75 cup natural unsweetened peanut butter, stirred
• 1 scotch bonnet pepper, pierced with a knife
• 5 cups warm beef stock or water
• 2 bay leaves

For the vegetables

• 1 large sweet potato (about 12 oz), peeled and cut into chunks
• 2 medium carrots, sliced into thick rounds
• 0.5 small head green cabbage, cut into 2-inch wedges
• 1 small Japanese eggplant, cut into thick rounds
• 8 fresh okra pods, trimmed
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro, for garnish

Directions

1. Pat the beef dry and season with the salt and pepper. Heat the oil in a heavy Dutch oven over medium-high and sear the beef in batches until deep brown on all sides, about 8 minutes total. Transfer to a plate.
2. Reduce heat to medium and add the onion to the pot. Cook, stirring, until softened and golden, 5 to 6 minutes, then stir in the garlic, ginger, and crushed Maggi cubes and cook for 1 minute more.
3. Stir in the tomato paste and cook for 2 minutes to deepen its color, then whisk in the peanut butter until smooth. Pour in the warm stock, add the bay leaves and the whole scotch bonnet, and return the beef and any juices to the pot.
4. Bring to a gentle boil, cover, reduce the heat to low, and simmer for 40 minutes, until the beef is fork-tender and the sauce has thickened slightly.
5. Add the sweet potato and carrots, cover, and simmer for 12 minutes. Stir in the cabbage, eggplant, and okra and continue to cook uncovered for 10 to 12 minutes, until all the vegetables are tender but still hold their shape and the sauce coats the back of a spoon.
6. Fish out the scotch bonnet and bay leaves. Stir in the lime juice, taste and adjust salt, then let the stew rest off the heat for 5 minutes to let the flavors settle.
7. Ladle over steamed white rice, scatter cilantro on top, and serve hot with extra lime wedges on the side.

Cook’s Notes

• Use a natural, unsweetened peanut butter with just peanuts (and maybe salt) on the label — sweetened or hydrogenated brands will make the sauce cloying or grainy.
• Sear the beef in batches without crowding the pan; browning is what builds the deep savory backbone of the stew.
• Always add the whole scotch bonnet pierced, not chopped, so it perfumes the sauce with heat without making it aggressively spicy. Remove it before serving for milder palates.
• Vegetables go in stages based on cook time — firmer roots first, delicate cabbage and okra last — so nothing turns to mush.
• Leftovers taste even better the next day; store covered in the refrigerator for up to 3 days and reheat gently with a splash of stock.

More Senegal Recipes You’ll Love

Craving more flavors from Senegal? Try these traditional recipes:

• Grilled Snapper with Senegalese Onion-Lime Sauce over Herbed Cassava Couscous
• Senegalese Fish and Rice
• Senegalese Beef Rice with Vegetables and Tamarind

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