A rich, slow-cooked beef stew simmered with tomatoes, carrots, potatoes, and aromatic spices in a palm oil base. This French-influenced Congolese classic is comfort food at its finest.
Ingredients
1 kg beef chuck, cubed
3 large tomatoes, diced
3 carrots, sliced
3 potatoes, cubed
2 large onions, diced
4 cloves garlic, minced
3 tbsp palm oil
2 cups beef stock
2 bay leaves
1 tsp thyme
1 tsp salt
1/2 tsp black pepper
Fresh parsley for garnish
Instructions
1Season 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.
2Remove 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.
3Return 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.
4Add sliced carrots and cubed potatoes to the pot. Stir gently, cover, and continue simmering for thirty more minutes until vegetables are tender.
5Remove the lid and simmer uncovered for fifteen minutes to allow the sauce to thicken and concentrate. Discard bay leaves.
6Serve hot in deep plates, garnished with fresh parsley. Accompany with steamed rice or crusty French bread.
Did You Know?
The Congolese ragout is a perfect example of culinary fusion, combining French stewing technique with African palm oil and the bold flavors of Central African spice preferences.