Company Beef Ragout
Elevate your dinner table with this hearty and elegant Company Beef Ragout, a slow-simmered masterpiece perfect for special occasions or cozy gatherings. Tender cubes of beef chuck are seared to perfection and simmered in a richly layered sauce infused with dry red wine, fresh thyme, and a medley of aromatic vegetables. This comforting dish is finished with earthy mushrooms and a garnish of fresh parsley, making each bite deeply flavorful. Serve it over creamy mashed potatoes, buttery egg noodles, or a slice of crusty bread to soak up the velvety sauce. With its melt-in-your-mouth texture and gourmet appeal, this ragout is sure to impress your guests and become a new favorite for festive dinners. Keywords: beef ragout recipe, slow-cooked beef, hearty comfort food, special occasion dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs beef chuck, cubed
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 cup dry red wine
- 3 cups beef broth
- 2 tbsp tomato paste
- 3 fresh thyme sprigs
- 1 bay leaf
- 1.5 tsp salt
- 1 tsp black pepper
- 8 oz mushrooms, sliced
- 2 tbsp parsley, chopped for garnish
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the cubed beef with 1 teaspoon salt and 1 teaspoon black pepper. Working in batches to avoid overcrowding, sear the beef until browned on all sides. Set aside.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the pot with the red wine, scraping up the browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the beef broth, tomato paste, thyme sprigs, bay leaf, and the seared beef back to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1 1/2 hours, stirring occasionally.
After 1 1/2 hours, add the sliced mushrooms to the ragout. Taste and adjust salt and pepper as needed. Continue to simmer, uncovered, for an additional 30 minutes until the beef is tender and the sauce has thickened.
Remove the thyme sprigs and bay leaf before serving. Garnish with chopped parsley and serve hot over mashed potatoes, egg noodles, or crusty bread.
Nutrition Facts
Calories |
3183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 24.8 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 332 mg | 26% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 5212 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
