Beef Stew Cameroon

Preparation

1. Heat the vegetable oil in a large, heavy pot over medium-high heat until shimmering, then add the cubed beef in batches, browning for 4-5 minutes per batch until all sides develop a golden-brown crust. Do not overcrowd the pot; work in 2-3 batches if necessary. Remove the browned beef and set aside.
2. In the same pot, add the chopped onions and cook for 4-5 minutes, stirring frequently, until softened and golden, scraping up the browned bits from the bottom. Add the minced garlic, ginger, hot pepper if using, and fresh thyme if using, cooking for 1 minute until fragrant.
3. Add the tomato paste to the pot and cook for 2 minutes while stirring constantly to caramelize slightly and deepen the flavor. Return the browned beef to the pot and stir gently to coat with the tomato paste mixture.
4. Pour in the beef broth and crushed tomatoes, stirring well to combine all ingredients. Add the salt and black pepper, then bring to a boil. Immediately reduce heat to low, cover with a lid, and let simmer gently for 60-70 minutes until the beef is very tender and easily breaks apart when pressed with a fork.
5. Stir the stew occasionally during cooking and skim any excess fat from the surface if desired. The sauce should reduce and thicken as the stew simmers, creating a rich, concentrated flavor. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot alongside rice, fufu, or cassava bread.