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.
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
- Heat the vegetable oil in a large pot over medium heat.
- Add the beef cubes and brown them on all sides.
- Add the onions, garlic, and green bell pepper. Cook until the onions are translucent.
- Stir in the tomato paste and cook for 2 minutes.
- Add the tomatoes and beef broth. Bring to a boil.
- Add the cassava chunks, reduce the heat, cover, and simmer for 45 minutes to 1 hour, or until the beef and cassava are tender.
- Season with salt and pepper to taste.
- 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