Hearty Homemade Beef Ragout - A Classic Comfort Recipe

Ingredients

  • 500 grams of beef, cut into cubes
  • 2 tablespoons of olive oil
  • 2 carrots, diced
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 can (14.5 ounces) of diced tomatoes
  • 1 cup of red wine
  • 1 cup of beef broth
  • 2 tablespoons of tomato paste
  • 2 bay leaves
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • 2 tablespoons of chopped fresh parsley

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the beef cubes to the pot and cook until browned on all sides. Remove the beef from the pot and set aside.
  3. In the same pot, add the diced carrots and onions. Cook until the onions become translucent.
  4. Add the minced garlic to the pot and cook for another minute.
  5. Stir in the diced tomatoes, red wine, beef broth, and tomato paste.
  6. Add the bay leaves, dried thyme, dried oregano, salt, and pepper. Stir until well combined.
  7. Return the beef to the pot and bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally, until the beef is tender.
  9. Before serving, remove the bay leaves and stir in the chopped fresh parsley.
  10. Serve the ragout hot, ideally with a side of mashed potatoes or crusty bread.

Tools for making

  • Large pot - Used for cooking the ragout.
  • Cutting board - Used for chopping the vegetables and preparing the beef.
  • Knife - Used for cutting the beef, carrots, onions, and garlic.
  • Wooden spoon - Used for stirring the ingredients in the pot.
  • Can opener - Needed to open the can of diced tomatoes.
  • Measuring cups - Used for accurately measuring the red wine and beef broth.
  • Measuring spoons - Used for measuring the tomato paste, dried thyme, dried oregano, salt, and pepper.
  • Pot lid - Used to cover the pot while simmering the ragout.
  • Serving dishes - Required for serving the hot ragout.

Recipe variations

  • Vegetarian Variation:
    • Replace the beef with an assortment of vegetables like mushrooms, zucchini, and eggplant.
    • Use vegetable broth instead of beef broth.
    • Add extra herbs and spices, such as rosemary or smoked paprika, for added flavor.
  • Chicken Ragout:
    • Substitute the beef with boneless, skinless chicken thighs or breasts.
    • Adjust the cooking time accordingly to ensure the chicken is cooked through.
    • You can also add chopped bacon or pancetta for additional depth of flavor.
  • Seafood Ragout:
    • Omit the beef and replace it with a combination of seafood like shrimp, mussels, and fish fillets.
    • Use fish or seafood broth instead of beef broth.
    • Add a splash of white wine and some lemon zest to enhance the seafood flavors.
  • Spicy Ragout:
    • Add crushed red pepper flakes or a diced chili pepper to the pot to give the ragout some heat.
    • You can also use a spicy tomato sauce instead of diced tomatoes.
    • Garnish with fresh chopped cilantro or parsley for added freshness.
  • Herb-infused Ragout:
    • Experiment with different herbs like rosemary, thyme, basil, or sage to create unique flavor profiles.
    • Consider using a mixture of fresh and dried herbs for a more intense aroma.
    • Serve with a sprinkle of grated Parmesan cheese on top.

Recipe overview

This hearty and robust Beef Ragout recipe is a comforting and flavorful dish that's sure to impress. Made with succulent beef cubes, a selection of fresh vegetables, and a rich tomato and red wine sauce, it's a rustic dish that's perfect for a family dinner or a cozy weekend meal. The beef is slow-cooked until tender, absorbing all the flavors of the ingredients. This ragout is traditionally served with mashed potatoes or crusty bread, adding a comforting touch to the meal. Expect a cooking process that's easy to follow and results in a delicious, savory stew that's full of depth and character.

Common questions

  1. Can I use a different type of meat instead of beef? Yes, you can use other meats such as lamb, veal, or even chicken in this recipe. Just adjust the cooking time accordingly based on the type of meat you choose.
  2. Can I make this recipe in a slow cooker? Absolutely! After browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Make sure to adjust the liquid if needed.
  3. Can I freeze the leftovers? Yes, the ragout freezes well. Just let it cool completely, transfer it to an airtight container or freezer bags, and store it in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
  4. Can I add other vegetables to the ragout? Certainly! Feel free to add other vegetables like mushrooms, bell peppers, or peas to enhance the flavors and textures. Add them during the cooking process and adjust the seasoning as needed.
  5. Can I make this recipe vegetarian or vegan? Yes, you can make a vegetarian or vegan version by substituting the beef with plant-based protein alternatives such as seitan, tofu, or tempeh. Use vegetable broth instead of beef broth and omit the red wine if desired.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the ragout.
  • Stirring spoon - A stirring spoon is essential for stirring the ingredients while cooking.
  • Chef's knife - A sharp chef's knife is necessary for cutting the beef and chopping the vegetables.
  • Cutting board - A cutting board provides a stable surface for cutting ingredients.
  • Measuring cups - Measuring cups are needed to accurately measure the liquids used in the recipe.
  • Can opener - A can opener is required to open the can of diced tomatoes.
  • Saucepan - A saucepan may be needed to warm the beef broth before adding it to the pot.
  • Tongs - Tongs can be helpful for flipping and removing the beef cubes.

Origin stories

Ragout, a hearty stew of French origin, has been warming the bellies and hearts of people for centuries. It is believed to have originated in the 17th century when the French, particularly the working class, were known for not wasting any part of the animal. They would slow-cook these parts, often deemed undesirable, with vegetables and wine over a low flame for several hours. The result was a delicious, tender dish that was both filling and economical. Today, ragout is not just a staple of French cuisine but has been embraced by cultures around the world, each adding their unique twist to the traditional recipe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.