There are times when you crave something rich, hearty and completely comforting. If it is comfort food that you are craving for, then you cannot go wrong with a slow-cooked beef ragout. A beef ragout which also has a medley of different vegetables and mushrooms is a tasty and delicious meal.
A meal that is ideal for cold winter months. The beauty of a stew such as a beef and vegetable ragout is that you can feed a lot of people with it. The best way to serve this ragout is with fresh pasta like tagliatelle or pappardelle. Here we present to you a simple ragout recipe made with beef round steak and assorted vegetables.
Preparation Time: 20 minutes
Cooking Time: 1 -1 ½ hours
1 kg round beef steak, cubed
4 onions, sliced thinly
½ cup all-purpose flour
1 can tomatoes (with its juice)
1 cup red wine
2 cups beef stock
4 tablespoons vegetable oil
1 tablespoon plain unsalted butter
2 potatoes, quartered
1 carrot, chopped
½ cup button mushrooms, quartered
2 garlic cloves, minced
1 celery stalk, chopped
2 tablespoons tomato paste
1 ½ cups fresh peas
1 teaspoon smoked paprika
2 bay leaves
5 sprigs fresh thyme
1 teaspoon rosemary, chopped
1 teaspoon chopped sage
½ teaspoon freshly ground black pepper
Salt, to taste
The first step in making a ragout is to sear the beef pieces. To do this, take some flour in a medium-sized bowl and add the smoked paprika, ground black pepper and a bit of salt. Mix everything well. Now dredge the beef pieces into the flour. Make sure that the beef is well-coated with the flour mix.
In a heavy-bottomed pan heat the vegetable oil. Once the oil is heated, shake excess flour from the beef and fry the beef pieces until they are light brown. Turn the pieces and brown them on the other side. It is not necessary to cook them completely at this point. Remove seared beef from pan and keep it aside.
In the same pan, add the sliced onions, minced garlic and chopped celery and carrots. Cook for 5-6 minutes, till the onions are caramelized and the celery and carrots are tender. Next, add the bay leaves, rosemary, sage and thyme to the pan. Deglaze with red wine and cook for 3-4 minutes until all the alcohol from the wine has evaporated. Add the quartered potatoes along with the tomato paste, canned tomatoes and beef stock. Cover with a lid and allow the ragout to simmer on medium heat for 12-15 minutes. When the stew becomes a little thick, add the browned beef. Also add the mushrooms and peas. Season with salt.
Again cover the pan with a lid and let the ragout simmer on low heat for half an hour. After half an hour, check whether the beef is done. The meat should be cooked through and it should be tender and moist. Mash a few potato pieces with the back of a ladle to thicken the ragout. Finally add the butter and serve the ragout with a sprinkling of fresh parsley.
This is how you make a simple beef and vegetable ragout at home. You can also have this delicious stew with steamed rice and bread.