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.
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
1Season 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.
2Remove meat and saute diced onions and garlic in the same pot until softened, about five minutes, scraping up browned bits from the bottom.
3Add chopped tomatoes and cook for five minutes until they begin to break down and form a sauce base.
4Return beef to the pot. Add stock, thyme, and bay leaves. Bring to a boil, then reduce to a gentle simmer.
5After forty-five minutes, add carrots and potatoes. Continue simmering for thirty more minutes until vegetables are tender and the sauce has thickened.
6Remove 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.