Dutch Brown Ragout Soup
Warm, hearty, and deeply comforting, Dutch Brown Ragout Soup is a traditional dish that combines rich flavors with rustic charm. This velvety soup begins with tender chunks of browned beef stew meat, slow-simmered in a silky roux-based broth enhanced with aromatic spices like cloves, nutmeg, and bay leaf. A medley of carrots, celery, and onion rounds out the dish, adding both texture and sweetness to the savory base. Perfect for cozy evenings, this Dutch classic is best served with a side of crusty bread to soak up every flavorful drop. With just 20 minutes of prep time and a long, luxurious simmer, this recipe is a delicious way to transform humble ingredients into a soul-warming masterpiece.
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Recipe Information
Ingredients
- 500 grams beef stew meat
- 50 grams butter
- 40 grams flour
- 1 liters beef stock
- 1 medium, finely chopped onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 1 bay leaf
- 0.25 teaspoons ground nutmeg
- 2 cloves
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
1. Season the beef stew meat with a pinch of salt and pepper.
2. Melt half the butter (25 grams) in a large soup pot over medium heat and brown the beef on all sides. Remove the beef and set it aside.
3. In the same pot, add the remaining butter (25 grams) and let it melt over medium heat. Stir in the flour, whisking constantly, to create a roux. Cook the roux for about 2–3 minutes until it turns a rich, golden-brown color.
4. Slowly pour in the beef stock, whisking constantly to avoid lumps. Bring the mixture to a simmer and let it thicken slightly.
5. Add the browned beef back to the pot, along with the chopped onion, carrots, celery, bay leaf, nutmeg, cloves, salt, and black pepper. Stir well.
6. Cover the pot with a lid and let the soup simmer on low heat for about 1.5 hours, or until the beef is tender and the flavors have melded together. Stir occasionally, and skim off any foam or impurities that rise to the surface.
7. Remove the bay leaf and cloves from the soup before serving.
8. Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot with crusty bread or rolls.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 767 mg | 16% | |
*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.
