Mauritian Beef Rougaille
A rich and flavorful slow-cooked beef stew, infused with aromatic spices, tomatoes, and herbs, a comforting Mauritian staple.
🧂 Ingredients
- 1 kg Beef chuck(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(finely chopped)
- 6 cloves Garlic cloves(minced)
- 1 inch Ginger(grated)
- 800 g Tomatoes(canned crushed or fresh, puréed)
- 2 tbsp Tomato paste
- 10-15 leaves Curry leaves
- 2 sprigs Thyme sprigs
- 1 leaf Bay leaf
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 0.5 tsp Chili powder(or to taste)
- to taste Salt
- to taste Black pepper
- 250 ml Water or beef broth
- a handful Fresh coriander(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the beef cubes dry with paper towels and season with salt and pepper.
💡 Tip: Drying the beef helps it to brown better. - 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the browned beef and set aside.
⏱️ 10-15 minutes - 3
Reduce heat to medium. Add chopped onions to the pot and sauté until softened and translucent, about 8-10 minutes.
⏱️ 10 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
⏱️ 1 minute - 5
Stir in the coriander powder, cumin powder, turmeric powder, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
⏱️ 1 minute - 6
Add the crushed tomatoes and tomato paste. Stir well to combine with the spice mixture. Bring to a simmer.
💡 Tip: Using tomato paste adds depth of flavor. - 7
Return the browned beef to the pot. Add the curry leaves, thyme sprigs, and bay leaf. Pour in the water or beef broth. Season with salt and pepper to taste.
- 8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 2 hours, or until the beef is very tender and the sauce has thickened.
⏱️ 2 hours💡 Tip: Stir occasionally to prevent sticking. The longer it simmers, the more tender the beef will become. - 9
Remove the thyme sprigs and bay leaf before serving. Adjust seasoning if necessary.
💡 Tip: Taste and add more salt or pepper as needed. - 10
Garnish with fresh chopped coriander and serve hot with rice or roti.
💡 Tip: A dollop of plain yogurt or a side of pickled chilies can complement the dish.
💡 Pro Tips
- ✓For a deeper flavor, marinate the beef overnight with some of the spices.
- ✓If the sauce becomes too thick during cooking, add a little more water or broth.
- ✓This dish tastes even better the next day as the flavors meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a diced potato or sweet potato during the last hour of cooking.
- For a spicier version, add a fresh chopped chili pepper along with the garlic and ginger.
- A splash of red wine vinegar or lemon juice at the end can brighten the flavors.