Get ready for a cozy dinner that will have the whole family asking for seconds! This Beef and Peanut Stew is inspired by a delicious West African dish often called Groundnut Stew or Maafe. It’s a beloved comfort food known for its rich, savory, and slightly sweet flavor from creamy peanut butter. We’ve created our own simple version with tender beef and our Little Potatoes, which soak up the amazing, fragrant tomato-peanut sauce. It’s a fantastic, high-quality meal to add to your rotation.

This is a great “simmer all day” kind of recipe, but don’t let that scare you—it’s super easy to put together! And feel free to play with the ingredients. If your family isn’t big on spice, you can reduce or omit the cayenne pepper. You can also toss in other veggies you have on hand, like chopped sweet potatoes or carrots, along with the Little Potatoes.

On-the-Go Tips

This stew is a dream for leftovers and packed lunches. Just heat it up in the morning and pour it into a thermos to stay warm until midday. It’s a wonderfully filling and comforting meal, perfect for warming up on a cool day.

Kid-Friendly Fun

Even though this stew takes a while to simmer, your little ones can definitely help with the prep!

  • Spice Mixers: Let them help measure out all the colorful and fragrant spices into a little bowl.
  • Stirring Crew: With supervision, let them help stir the onions or add the broth to the pot.
  • The Final Touch: Kids love watching spinach wilt! Let them be the one to add the handfuls of spinach at the very end and stir it into the hot stew.
Prep
15 mins
Cook
1 hour 30 mins
Serves
6
Ingredients
12
Keep screen awake while cooking

Equipment

  • Dutch oven or large heavy pot
  • Wooden spoon
  • Sharp knife
  • Cutting board

Ingredients

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  • (For frying) neutral oil
  • 2 lbs stewing beef cubes
  • (To taste) salt and pepper
  • 1 tsp ground ginger
  • 2 tsp cumin
  • 1 tsp curry powder
  • 2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup white onion, chopped
  • 3 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 1 cup diced tomatoes
  • 3 cups vegetable broth
  • 1 cup chunky peanut butter
  • 1.5 lbs Little Fingerlings™, halved
  • 2 to 4 handfuls spinach
  • 1/4 cup water
  • 20 to 30 6" spring roll pastry sheets

Instructions

  • Step 1

    Heat oil in a Dutch oven over high heat. Season beef with salt and pepper, then sear in batches until browned on most sides. Remove and set aside.

  • Step 2

    Add more oil if needed, then add ginger, cumin, curry powder, paprika, and cayenne. Cook for 1 to 2 minutes until fragrant.

  • Step 3

    Stir in onion and cook until translucent. Add garlic, cook for one minute, then stir in tomato paste. Cook for 1 to 2 minutes.

  • Step 4

    Add diced tomatoes and cook for 3 to 5 minutes until softened.

  • Step 5

    Return beef to the pot. Add broth and peanut butter, stirring to combine. Season lightly with salt.

  • Step 6

    Bring to a gentle simmer, cover, and cook for 45 to 60 minutes, checking beef for tenderness after 45 minutes.

  • Step 7

    Add halved potatoes, cover, and simmer for 20 to 25 minutes until potatoes are tender.

  • Step 8

    Stir in spinach and let wilt in the residual heat. Taste and adjust seasoning before serving.