French Canadian Ragout Fricot
Immerse yourself in the comforting warmth of French Canadian Ragout Fricot, a traditional stew brimming with hearty flavors and fragrant spices. This rustic dish features tender cubes of pork shoulder simmered to perfection in a rich, savory broth infused with aromatic dried savory, cinnamon, and cloves. Packed with hearty vegetables like potatoes, carrots, and celery, this ragout is thickened with a golden roux for a velvety texture that will satisfy any comfort food craving. Perfect for family gatherings or cozy nights at home, this classic Quebecois recipe is best served hot with fresh crusty bread or over rice for a complete, soul-warming meal. With just a bit of prep and slow cooking, this dish brings a taste of French Canadian heritage straight to your table.
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 6 cups chicken or pork stock
- 3 large potatoes, peeled and cubed
- 2 large carrots, sliced into rounds
- 2 stalks celery stalks, chopped
- 1.5 tsp dried savory
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cloves
- 1 leaf dried bay leaf
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Trim any excess fat from the pork shoulder and cut it into 1.5-inch cubes.
In a large, heavy-bottomed pot, melt the butter over medium heat.
Add the pork cubes and brown them on all sides, working in batches if necessary to avoid overcrowding the pot. Transfer the browned pork to a plate and set aside.
Sprinkle the flour into the pot and stir continuously for 2–3 minutes to make a roux, ensuring the flour is cooked through and evenly browned.
Add the diced onion and minced garlic to the pot. Cook until softened, about 3–4 minutes.
Slowly pour in the chicken or pork stock while stirring to combine and break up any lumps of flour.
Return the browned pork to the pot along with the potatoes, carrots, celery, dried savory, cinnamon, cloves, and the bay leaf.
Season with salt and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pork is tender and the flavors are fully developed. Stir occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or pepper if needed.
When ready to serve, garnish with freshly chopped parsley for a touch of freshness.
Serve hot with fresh crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 7932 mg | 345% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 25.2 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 405 mg | 31% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 7508 mg | 160% | |
*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.
