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Ragout d'Igname au Boeuf
Ragout d'Igname au Boeuf is a hearty and comforting stew featuring tender chunks of beef simmered with yams in a rich, savory tomato-based sauce. This dish is a staple in Burkina Faso, showcasing the country's love for root vegetables and slow-cooked meats.
🧂 Zutaten
- 2 lbs Beef chuck(cut into 1.5-inch cubes)
- 3 large Yams(peeled and cut into 1-inch chunks)
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 4 medium Tomatoes(chopped, or 1 (14.5 oz) can diced tomatoes)
- 2 tbsp Tomato paste
- 1 large Bell pepper(chopped)
- 3 tbsp Vegetable oil
- 4 cups Beef broth
- to taste Salt
- to taste Black pepper
👨🍳 Zubereitung
- 1
Season the beef cubes generously with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches, then remove and set aside.
- 2
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the chopped tomatoes and tomato paste, cooking for about 5 minutes until the paste darkens slightly.
- 4
Return the browned beef to the pot. Add the beef broth, chopped bell pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for at least 1 hour, or until the beef is tender.
- 5
Add the yam chunks to the pot. Cover and continue to simmer for another 20-30 minutes, or until the yams are fork-tender. Season with additional salt and pepper to taste.
💡 Profitipps
- ✓For a richer flavor, you can brown the beef in batches.
- ✓Ensure the yams are tender but not mushy before serving.
- ✓This stew tastes even better the next day as the flavors meld.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add other root vegetables like carrots or sweet potatoes.
- Incorporate leafy greens like spinach or collard greens in the last 15 minutes of cooking.
- For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper with the bell peppers.