Ragout de Boeuf

Name: Ragout de Boeuf
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Chadian
Ingredients: 800g beef chuck, cubed; 3 large carrots, chunked; 3 potatoes, cubed; 3 tomatoes, chopped; 2 onions, diced; 4 cloves garlic, minced; 3 tbsp vegetable oil; 1 liter beef stock; 1 tsp thyme; 2 bay leaves; 1 tsp salt; 1/2 tsp black pepper

Ragout de Boeuf (rah-GOO duh buff)

Chadian Beef Ragout

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 420 kcal

Tender chunks of beef braised slowly with tomatoes, carrots, potatoes, and aromatic spices in a thick, hearty gravy. This French-influenced Chadian stew showcases the colonial culinary legacy adapted with local ingredients and bold seasoning.

Nutrition & Info

Protein 32.0g

Carbs 28.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

heavy Dutch oven sharp knife wooden spoon cutting board

Ingredients

800g beef chuck, cubed
3 large carrots, chunked
3 potatoes, cubed
3 tomatoes, chopped
2 onions, diced
4 cloves garlic, minced
3 tbsp vegetable oil
1 liter beef stock
1 tsp thyme
2 bay leaves
1 tsp salt
1/2 tsp black pepper

Instructions

1
Season beef cubes with salt and pepper. Heat oil in a Dutch oven over high heat and brown meat in batches until deeply colored on all sides.
2
Remove meat and saute diced onions and garlic in the same pot until softened, about five minutes, scraping up browned bits from the bottom.
3
Add chopped tomatoes and cook for five minutes until they begin to break down and form a sauce base.
4
Return beef to the pot. Add stock, thyme, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
5
After forty-five minutes, add carrots and potatoes. Continue simmering for thirty more minutes until vegetables are tender and the sauce has thickened.
6
Remove bay leaves. Adjust seasoning and serve hot over rice or with fresh baguette. The stew improves in flavor the next day.

💡

Did You Know?

The French colonial administrators introduced ragout to Chad, but Chadian cooks made it their own by adding more spice and heat than any French chef would dare use.

Chef's Notes

Equipment Tips

heavy Dutch oven
sharp knife
wooden spoon
cutting board

The Story Behind Ragout de Boeuf

Ragout de boeuf in Chad is a fascinating example of colonial culinary exchange. French administrators and settlers brought their cooking traditions to Chad, and local cooks adapted these recipes using available ingredients and their own bold seasoning preferences. The result is a dish that is recognizably French in structure but unmistakably Chadian in character, a delicious artifact of cultural intersection.

🕐 Traditionally enjoyed lunch or dinner, especially sunday 📜 Origins: French colonial influence

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Ragout de Boeuf

Nutrition & Info

Dietary

Equipment Needed

Instructions

Did You Know?

Chef's Notes

Equipment Tips

The Story Behind Ragout de Boeuf

Comments (0)

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