Ragout Digname (Yam Stew) Recipe

• 1.5 lbs yam (peeled and cut into 1-inch cubes)
• 1 lb beef chuck (cut into 1-inch cubes)
• 2 tbsp peanut oil
• 1 large onion (finely chopped)
• 3 garlic cloves (minced)
• 1-inch piece fresh ginger (grated)
• 1 Scotch bonnet pepper (whole, pierced with a knife)
• 2 medium tomatoes (diced)
• 1/2 cup tomato purée
• 1/2 cup carrot (diced small)
• 1/2 cup celery (diced small)
• 1/2 cup red bell pepper (diced)
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground nutmeg
• 2 cups beef stock
• 1/2 cup fresh parsley (chopped, plus extra for garnish)
• Kosher salt and freshly ground black pepper (to taste)

Ragout Digname Instructions

1. Peel the yam and cut it into 1-inch cubes, then place the cubes in a bowl of cold water to prevent browning.
2. Fill a large pot with water and bring it to a boil. Add a generous pinch of salt and the yam cubes. Boil for 12-15 minutes, or until the yams are just tender but not falling apart. Drain and set aside.
3. Heat the peanut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef chuck cubes in batches, searing them on all sides until browned. Remove the browned beef and set aside.
4. Reduce the heat to medium. Add the chopped onion to the same pot and sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom.
5. Add the minced garlic and grated ginger to the onions, stirring for 1 minute until fragrant.
6. Add the diced carrot, celery, and red bell pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
7. Stir in the diced tomatoes and tomato purée, mixing well to combine with the vegetables.
8. Add the smoked paprika, ground coriander, ground nutmeg, and bay leaves. Stir to coat the vegetables and release the spices’ aromas.
9. Return the browned beef to the pot. Pour in the beef stock and add the whole Scotch bonnet pepper (pierced with a knife for flavor, but left whole for easy removal later).
10. Bring the mixture to a gentle simmer. Cover the pot and cook for 35-40 minutes, stirring occasionally, until the beef is tender.
11. Remove the Scotch bonnet pepper and bay leaves from the pot and discard them.
12. Add the boiled yam cubes to the ragout. Stir gently to combine, being careful not to break up the yams.
13. Simmer uncovered for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
14. Stir in the chopped parsley and season the ragout with kosher salt and freshly ground black pepper to taste.
15. Serve the ragout hot, garnished with extra chopped parsley if desired.