French Canadian Ragout
Warm up your table with a bowl of rich and aromatic French Canadian Ragout, a timeless classic that embodies comfort and tradition. This hearty stew features tender, golden-seared pork shoulder simmered with fragrant spices like cinnamon, cloves, and allspice, creating a unique depth of flavor. Combined with cubes of velvety potatoes and a savory broth, this dish is slow-cooked to perfection, ensuring every bite melts in your mouth. Perfect for cozy family dinners or holiday feasts, it’s served hot and garnished with fresh parsley for a pop of color and freshness. Pair it with a slice of crusty bread to soak up the luscious gravy and savor the flavors of this authentic French Canadian favorite. Ready in just over two hours, this comforting ragout is as delightful to prepare as it is to enjoy.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cubed)
- 0.33 cup all-purpose flour
- 4 tablespoons butter
- 1 unit large onion (finely chopped)
- 3 units garlic cloves (minced)
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 0.25 teaspoon ground allspice
- 4 cups chicken or beef broth
- 4 units potatoes (peeled and cubed)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 unit bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of butter in a large Dutch oven or heavy pot over medium-high heat.
In a shallow bowl, dredge the cubed pork shoulder in flour to coat evenly, shaking off any excess.
Add the pork to the pot in batches, searing all sides until golden brown, about 3-4 minutes per side. Remove the pork and set aside.
Lower the heat to medium and add the remaining 2 tablespoons of butter to the pot.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, cinnamon, ground cloves, and ground allspice. Cook for another minute until fragrant.
Return the seared pork to the pot and stir to coat with the spices and aromatics.
Pour in the chicken or beef broth, scraping the bottom of the pot to release any browned bits. Add the bay leaf and bring to a gentle boil.
Lower the heat, cover, and simmer for 1.5 hours, stirring occasionally, until the pork is tender.
Add the cubed potatoes, salt, and black pepper to the pot. Stir well and cook uncovered for an additional 30 minutes, or until the potatoes are tender and the stew has thickened.
Discard the bay leaf before serving.
Ladle the ragout into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or on its own.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1054 mg | 46% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 582 mg | 12% | |
*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.
