Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb carrots, peeled and cut into 1-inch pieces
- 1 lb potatoes, peeled and cut into 1-inch pieces
- 1/2 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven, heat the olive oil over medium-high heat.
3. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Stir in the tomato paste and cook for 1-2 minutes.
7. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
8. Add the bay leaves, thyme, salt, and black pepper.
9. Return the beef to the pot and bring the mixture to a simmer.
10. Cover the pot with a lid and transfer it to the oven.
11. Bake for 2 hours.
12. Remove the pot from the oven and add the carrots and potatoes.
13. Cover the pot again and return it to the oven.
14. Bake for an additional 45 minutes, or until the vegetables are tender and the beef is fork-tender.
15. Remove the pot from the oven and discard the bay leaves.
16. Sprinkle the chopped parsley over the top of the ragout.
17. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 45 minutes
5. Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories: 415
Fat: 15g
Carbohydrates: 28g
Protein: 38g
Sodium: 1100mg
Sugar: 8g
Fiber: 5g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Red wine can be substituted with beef broth or chicken broth.
- Carrots and potatoes can be substituted with other root vegetables, such as parsnips or turnips.
Variations:
- Add mushrooms to the ragout for an earthy flavor.
- Use white wine instead of red wine for a lighter flavor.
- Add a can of diced tomatoes for a more tomato-based sauce.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a good quality red wine for the best flavor.
- Let the ragout cool completely before storing it in the refrigerator or freezer.
Storage instructions:
- Store the ragout in an airtight container in the refrigerator for up to 3 days.
- Freeze the ragout in an airtight container for up to 3 months.
Reheating instructions:
- Reheat the ragout in a pot over medium heat until heated through.
Presentation ideas:
- Serve the ragout in individual bowls with a crusty bread for dipping.
Garnishes:
- Sprinkle chopped parsley or chives over the top of the ragout.
- Serve with a dollop of sour cream or crème fraîche.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Sautéed spinach
Troubleshooting advice:
- If the ragout is too thin, simmer it over medium heat until it thickens.
- If the ragout is too thick, add more beef broth or red wine to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Ragout is a French dish that originated in the 17th century.
Flavor profiles:
- The beef and red wine ragout has a rich, savory flavor with a hint of sweetness from the carrots and onions.
Serving suggestions:
- Serve the ragout with a glass of red wine for a classic pairing.
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Region: French