Cassava and Beef Stew (Ragoût de Manioc et de Bœuf)

Ragoût de Manioc et de Bœuf, also known as Cassava and Beef Stew, is a traditional dish from Gabonese Cuisine. This hearty stew is packed with flavors and is perfect for a comforting meal.

Cassava and Beef Stew (Ragoût de Manioc et de Bœuf)

Ingredients

  • 2 lbs beef, cut into cubes
  • 2 lbs cassava, peeled and cut into chunks
  • 2 onions, chopped
  • 3 tomatoes, diced
  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 cup tomato paste
  • 4 cups beef broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the beef cubes and brown them on all sides.
  3. Add the onions, garlic, and green bell pepper. Cook until the onions are translucent.
  4. Stir in the tomato paste and cook for 2 minutes.
  5. Add the tomatoes and beef broth. Bring to a boil.
  6. Add the cassava chunks, reduce the heat, cover, and simmer for 45 minutes to 1 hour, or until the beef and cassava are tender.
  7. Season with salt and pepper to taste.
  8. Serve the Ragoût de Manioc et de Bœuf hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Knife Cutting board Stirring spoon

Tools

Pot Knife Cutting board Stirring spoon

Serving suggestions

Serve the Ragoût de Manioc et de Bœuf with a side of steamed rice or crusty bread.

Tips & tricks

For extra flavor, you can add a dash of hot sauce or a sprinkle of fresh herbs before serving.

Cost

$20