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Ragout de Boeuf

Name: Ragout de Boeuf
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Olive oil', 'amount': '2 tablespoons'}; {'ingredient': 'Beef stew meat', 'amount': '2 pounds, cut into 1-inch cubes'}; {'ingredient': 'Onions', 'amount': '2 large, chopped'}; {'ingredient': 'Carrots', 'amount': '3, sliced'}; {'ingredient': 'Celery', 'amount': '2 stalks, chopped'}; {'ingredient': 'Garlic', 'amount': '4 cloves, minced'}; {'ingredient': 'Beef broth', 'amount': '4 cups'}; {'ingredient': 'Red wine', 'amount': '1 cup'}; {'ingredient': 'Tomato paste', 'amount': '2 tablespoons'}; {'ingredient': 'Flour', 'amount': '2 tablespoons (for thickening)'}; {'ingredient': 'Salt', 'amount': '1 teaspoon'}; {'ingredient': 'Black pepper', 'amount': '1/2 teaspoon'}; {'ingredient': 'Rosemary', 'amount': '1 teaspoon, dried'}; {'ingredient': 'Thyme', 'amount': '1 teaspoon, dried'}; {'ingredient': 'Bay leaves', 'amount': '2'}

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.

Servings: 6

Ingredients

Olive oil: 2 tablespoons
Beef stew meat: 2 pounds, cut into 1-inch cubes
Onions: 2 large, chopped
Carrots: 3, sliced
Celery: 2 stalks, chopped
Garlic: 4 cloves, minced
Beef broth: 4 cups
Red wine: 1 cup
Tomato paste: 2 tablespoons
Flour: 2 tablespoons (for thickening)
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Rosemary: 1 teaspoon, dried
Thyme: 1 teaspoon, dried
Bay leaves: 2

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.

Dietary Information

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