Entree: Gabon – Central Culinary Region – Ragoût de Viande (Hearty braised beef stew with tomatoes, aromatics, and a rich savory sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) palm oil (or vegetable oil)
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 large bell pepper, diced
- 2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) rounds
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 14 oz (400 g) canned diced tomatoes
- 2 tbsp (34 g) tomato paste
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) water
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1 scotch bonnet or habanero pepper, pierced (optional for heat)
- 2 tbsp (30 g) smooth peanut butter (to thicken and add Central African flavor)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or green onion for garnish

Instructions

1. Pat the beef cubes dry and season generously with salt and pepper. Heat the palm oil and vegetable oil in a large heavy-bottomed pot over medium-high heat.
2. Brown the beef in batches, searing all sides (about 4–5 minutes per batch). Remove browned beef and set aside.
3. Reduce heat to medium. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute until fragrant.
4. Add the diced bell pepper, carrots, and potatoes; cook 3–4 minutes to combine flavors. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
5. Return the beef to the pot, add the canned tomatoes, beef stock, water, bay leaves, thyme, and the pierced scotch bonnet if using. Bring to a gentle boil.
6. Reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours, or until beef is fork-tender and sauce has reduced, stirring occasionally.
7. Remove the scotch bonnet and bay leaves. Stir in the peanut butter until fully incorporated; simmer 5–10 minutes more to thicken. Adjust seasoning with salt and pepper.
8. Garnish with chopped parsley or green onion and serve hot with steamed rice, fufu, boiled plantains, or cassava.