Beef ragout is a swiss-style beef stew very close to the French famous “Boeuf bourgnignon”. The main difference is the addition of vegetables as carrots and potatoes. We commonly consume this meal in Fall and during Winter to load all the necessary energy to deal with chilly temperatures. Besides being rich in flavor and tender in texture, a good asset of this satiating meal is to be really affordable for your wallet.
vegetable oil for the pan
beef stew meat (about 1.3 lbs will feed 4) in large cubes
dried thyme and origan (or any dried herb mix you like)
2 bay leaves
a pinch of ground cloves
2 tbsp flour
1/2 cup red wine (leftover)
1 1/4 beef broth (or cube + water)
3 russet potatoes
my secret ingredient: paprika
– Tip : prepare it in a slow-cooker.
– possible to add 1/4 diced celery same time than vegetables.
– Some people add a few “lardon” that are diced grilled thick bacon. But the meal will be more calorific.
What to do:
- Peel and dice in 1-inch cubes the carrots and potatoes.
- Add the oil in a stew pot. When the oil is hot add the beef and stir occasionally until browned. Raise heat to medium. Powder the floor over the meat, stir for 2 to 3 minutes.
- Add the wine and the broth + bay leaves, ground cloves and your choice of herbs. Raise heat to high.
- Add the diced carrots and potatoes. Season with salt and pepper. Bring to a boil.
- Reduce heat to a gentle simmer. Cover, stir occasionally and cook for about 1.5 to 2 hours.
- Taste before service and rectify seasoning (salt, pepper) if needed. Serve hot.
This meals is sufficient to itself and we can serve it with just a green salad and light vinaigrette. If you are hungry for more, I would suggest rice (or better wild rice!).