Ragout de Boeuf Congolais

Season beef with salt and pepper. Heat palm oil in a Dutch oven over high heat. Brown beef in batches, getting deep color on all sides, about eight minutes total.

Remove beef and saute onions for five minutes. Add garlic and cook one minute. Add diced tomatoes and cook five minutes until they start to break down.

Return beef to the pot. Add bay leaves, thyme, and beef stock. Bring to a boil, then reduce heat to low, cover, and simmer for one hour.

Add sliced carrots and cubed potatoes to the pot. Stir gently, cover, and continue simmering for thirty more minutes until vegetables are tender.

Remove the lid and simmer uncovered for fifteen minutes to allow the sauce to thicken and concentrate. Discard bay leaves.

Serve hot in deep plates, garnished with fresh parsley. Accompany with steamed rice or crusty French bread.