Teresa's Recipes
Ragout de Boeuf
Ragout de Boeuf is a classic French beef stew, revered for its rich flavors and comforting warmth. This hearty dish features tender chunks of beef slow-cooked with aromatic vegetables, fragrant herbs, and a splash of red wine, resulting in a sauce that's both savory and satisfying. Traditionally enjoyed in the colder months, this stew is a staple in French households and is perfect for gatherings or family dinners, evoking the rustic charm of French countryside cooking.
Ingredients
- 2 tablespoons Olive oil
- 2 pounds, cut into 1-inch cubes Beef stew meat
- 2 large, chopped Onions
- 3, sliced Carrots
- 2 stalks, chopped Celery
- 4 cloves, minced Garlic
- 4 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Tomato paste
- 2 tablespoons (for thickening) Flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon, dried Rosemary
- 1 teaspoon, dried Thyme
- 2 Bay leaves
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 900mg
- Sugar: 5g
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the beef stew meat in batches, browning all sides for about 5 minutes. Remove the browned meat and set aside.
- In the same pot, add the chopped onions, sliced carrots, chopped celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to meld.
- Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom.
- Return the browned beef stew meat to the pot, followed by the beef broth, bay leaves, thyme, rosemary, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beef is fork-tender.
- In a small bowl, mix the flour with a few tablespoons of cold water to create a slurry. Stir the slurry into the stew and simmer for an additional 10 minutes, or until the sauce thickens.
- Before serving, remove the bay leaves and adjust seasoning if necessary.
- Serve the Ragout de Boeuf hot with crusty bread or over a bed of creamy mashed potatoes for a truly comforting meal.
Tips
- For a richer flavor, consider adding some chopped mushrooms to the vegetable mix.
- This dish can be made a day in advance; the flavors deepen and improve as it sits.
- Feel free to substitute the red wine with a splash of balsamic vinegar for a non-alcoholic option.