Entree: Gabon – Ragoût de Viande (Hearty slow-simmered beef stew in a spiced tomato and palm oil base typical of Gabon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 2 tbsp (30 g) tomato paste
- 2 cups (480 g) ripe tomatoes, chopped
- 2 medium onions, sliced (about 10 oz (280 g))
- 3 cloves garlic, minced (about 0.3 oz (9 g))
- 1-inch (2.5 cm) piece fresh ginger, minced (about 0.4 oz (12 g))
- 1 medium ripe plantain, peeled and cut into 1-inch (2.5 cm) pieces (about 10 oz (280 g))
- 2 cups (480 ml) beef stock or water
- 3 tbsp (48 g) smooth peanut butter
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper, or to taste
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Juice of 1/2 lime (about 1 tbsp (15 ml))

Show original ingredient measurements

- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 2 tbsp (30 g) tomato paste
- 2 cups (480 g) ripe tomatoes, chopped
- 2 medium onions, sliced (about 10 oz / 280 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 1-inch (2.5 cm) piece fresh ginger, minced (about 0.4 oz / 12 g)
- 1 medium ripe plantain, peeled and cut into 1-inch (2.5 cm) pieces (about 10 oz / 280 g)
- 2 cups (480 ml) beef stock or water
- 3 tbsp (48 g) smooth peanut butter
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper, or to taste
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- Juice of 1/2 lime (about 1 tbsp / 15 ml)

Instructions

1. Heat the palm oil in a heavy pot over medium-high heat until shimmering. Brown the beef in batches, about 5–7 minutes per batch, then remove and set aside.
2. Add the sliced onions to the pot and cook 6–8 minutes until soft and lightly caramelized. Stir in the garlic and ginger and cook 1 minute until fragrant.
3. Add the tomato paste and chopped tomatoes, cook 4–5 minutes, breaking down the tomatoes. Stir in the peanut butter, smoked paprika, cayenne, thyme, and bay leaves until combined.
4. Return the browned beef to the pot and pour in the beef stock. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45 minutes.
5. Add the plantain pieces, season with salt and pepper, and continue to simmer, uncovered, for another 20–30 minutes until the beef is tender and the sauce has thickened.
6. Remove bay leaves, adjust seasoning with salt, pepper, and lime juice. Sprinkle with chopped parsley or cilantro before serving.
7. Serve hot over steamed rice, boiled cassava, or fufu to soak up the rich sauce.