Ragout de Boeuf

Name: Ragout de Boeuf
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Gabonese
Ingredients: 1kg beef chuck, cubed; 4 tomatoes, chopped; 2 onions, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp vegetable oil; 1 tbsp palm oil; 2 carrots, sliced; 2 bay leaves; 1 tsp thyme; 1 scotch bonnet pepper; 2 bouillon cubes; Salt to taste; 2 cups water

Ragout de Boeuf (rah-GOO duh buff)

Gabonese Beef Stew

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 470 kcal

Tender beef chunks braised in a rich tomato and onion sauce with garlic, thyme, and a touch of palm oil until falling-apart soft.

Nutrition & Info

Protein 36.0g

Carbs 14.0g

Fat 30.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot or Dutch oven wooden spoon

Presentation Guide

Vessel: deep serving bowl

Garnishes: fresh parsley, thyme sprigs

Accompaniments: white rice, fried plantains, bâton de manioc

Ingredients

1kg beef chuck, cubed
4 tomatoes, chopped
2 onions, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp vegetable oil
1 tbsp palm oil
2 carrots, sliced
2 bay leaves
1 tsp thyme
1 scotch bonnet pepper
2 bouillon cubes
Salt to taste
2 cups water

Instructions

1
Season beef with salt, garlic, and thyme. Brown in oil in a pot and set aside.
2
Sauté onions in the same pot until golden. Add tomato paste and fry 2 minutes.
3
Add chopped tomatoes and cook 10 minutes until soft.
4
Return beef, add water, bay leaves, scotch bonnet, and bouillon cubes.
5
Cover and simmer on low heat for 1 hour until beef is very tender.
6
Add carrots and palm oil in the last 20 minutes. Adjust seasoning and serve.

💡

Did You Know?

Sunday ragout is the centrepiece of Gabonese family gatherings, and the slow cooking time gives the house an aroma that neighbours can follow.

Chef's Notes

Equipment Tips

large pot or Dutch oven
wooden spoon

Garnishing

fresh parsley, thyme sprigs

Accompaniments

white rice, fried plantains, bâton de manioc

The Story Behind Ragout de Boeuf

Ragout de boeuf reflects the French culinary influence on Gabonese cuisine, but is transformed by local ingredients like palm oil, scotch bonnet, and bouillon cubes. This Sunday dish became a tradition in urban Gabonese families during the post-independence era, blending European braising techniques with Central African flavours.

🕐 Traditionally enjoyed sunday family lunch, celebrations 📜 Origins: French-Gabonese fusion

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