Entree: Republic of the Congo – Southern Culinary Region – Bœuf à la Congolaise (Congolese-style braised beef in a tomato and palm oil stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) red palm oil (or vegetable oil)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp (34 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 red bell pepper, sliced
- 1 scotch bonnet pepper, left whole or finely chopped for heat
- 1 tsp (5 g) paprika
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup (240 ml) beef stock
- 1 beef bouillon cube (optional)
- 1 tbsp (15 ml) lime or lemon juice
- 2 tbsp (6 g) chopped fresh parsley or cilantro
- Salt and freshly ground black pepper to taste

Instructions

1. Pat beef dry and season generously with salt and pepper. Heat 1 tbsp (15 ml) red palm oil in a heavy-bottomed pot over medium-high heat. Brown beef in batches until well-seared on all sides, about 3–4 minutes per side; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) palm oil, then add the chopped onion and cook until softened and translucent, about 6–8 minutes. Stir in garlic and cook 1 minute until fragrant.
3. Add tomato paste and paprika; cook 2 minutes, stirring to coat the aromatics and begin caramelizing the tomato paste. Add the diced tomatoes and sliced red bell pepper and stir to combine.
4. Return seared beef to the pot. Add thyme, bay leaves, scotch bonnet (whole for milder heat or chopped for more), and beef stock. Crumble in the beef bouillon cube if using.
5. Bring to a gentle simmer, cover, and reduce heat to low. Cook until beef is tender and sauce has thickened, about 1½–2 hours, stirring occasionally and skimming any excess fat.
6. Once beef is tender, remove the scotch bonnet if left whole. Stir in lime juice and chopped parsley or cilantro. Adjust seasoning with salt and pepper.
7. Serve hot over steamed rice, cassava fufu, or plantains, with extra sauce spooned over the top.