West African Beef Stew

In a large, heavy-bottomed pot or Dutch oven, heat the grapeseed oil over medium-high heat. Add the diced beef and sear on all sides until nicely browned. Remove the beef and set aside.

Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic, grated ginger, and scotch bonnet pepper, and cook for another minute until fragrant.

Add the ground cumin, coriander, turmeric, and paprika. Cook for 1 minute, stirring constantly, until spices are toasted and fragrant.

Return the seared beef to the pot. Pour in the beef broth and the diced tomatoes. Add the tomato paste, bay leaves, and a pinch of salt. Stir everything together.

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour, or until the beef is very tender. Stir occasionally.

Add the diced sweet potatoes, chopped carrots, and bell peppers to the stew. Stir gently. If needed add a little more beef stock. Cover and continue to simmer for another 20 minutes, or until the vegetables are tender.

Stir in the peanut butter until well combined. Simmer for a final 5 minutes.

Remove from the heat and discard the bay leaves. Season with additional salt to taste. Garnish with chopped cilantro before serving.