Entree: Gabon – Central Culinary Region – Bœuf à la Gabonaise (Gabonese braised beef in a rich palm-oil and peanut-tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 5 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1–1.5 in (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) red palm oil
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 10 oz / 285 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef stock
- 3 tbsp (45 g) smooth peanut butter
- 1 bay leaf
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional for heat)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cumin
- 1 Maggi or bouillon cube, crumbled (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the beef dry and season with salt and pepper. In a heavy pot or Dutch oven, heat the neutral oil over medium-high heat and brown the beef in batches until well seared on all sides; transfer browned pieces to a plate.
2. Reduce heat to medium, add the red palm oil, then sauté the chopped onion until soft and translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and chopped tomatoes and cook 3–4 minutes until the tomatoes begin to break down. Add the smoked paprika, cumin, chopped hot pepper (if using), and bay leaf; cook 1 minute.
4. Return the browned beef to the pot, add the beef stock and the crumbled bouillon cube if using, bring to a simmer, then cover and reduce heat to low. Simmer gently for 1.5–2 hours, stirring occasionally, until the beef is tender.
5. Whisk the peanut butter with a few tablespoons of hot cooking liquid to thin, then stir into the stew and simmer uncovered 10–15 minutes to meld flavors and thicken the sauce. Adjust seasoning with salt and pepper.
6. Remove the bay leaf, finish with chopped parsley or cilantro, and serve hot with steamed rice, plantains, or cassava to soak up the sauce.