Beef Ragout with Red Wine

Sautéed meat and vegetables are simmered with wine and broth at a low temperature until the meat is tender enough to be easily shredded with a fork. For preparing ragout, cheaper cuts of beef, such as chuck or shoulder, are most suitable.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 125 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 40 g Butter, unsalted

  • 1 kg Meat, beef, shoulder

  • 2 piece Onion, raw

  • 2 piece Carrot, fresh

  • 2 piece Green, raw

  • 3 pods Garlic, fresh

  • 1 spoon Tomato, concentrate

  • 250 ml Alcohol, Wine, Red

  • 500 ml Soup base, beef, cube

  • 400 g Tomato, pieces - can

  • 2 piece Spices, bay (leaves)

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • pieces Parsley, fresh

Steps

  1. Wash the meat, dry it thoroughly with paper towels, and cut it into approximately 4 cm pieces. Peel the onion and garlic, and finely chop them separately. Clean and wash the carrots and celery, then cut them into small pieces.

  2. Heat half of the oil and butter in a large pot. In three batches, sear the pieces of meat in the hot fat. Sear the meat over medium heat for about 5 minutes, turning it occasionally to ensure it browns evenly on all sides. Remove the seared meat from the pot and set it aside on a warm plate.

  3. Once all the meat is seared, heat the remaining oil and butter in the pot. Add the onion, celery, and carrots, and sauté the vegetables over low heat for 5 minutes, stirring occasionally, until they soften. Add the garlic and tomato paste, and cook the mixture for another minute, stirring constantly.

  4. Return the seared meat to the pot. Pour in the wine and use a wooden spoon to scrape the bottom of the pot to release any caramelized bits that formed during searing. Bring to a boil and cook for 2 minutes to allow most of the wine to evaporate, then add the broth and tomatoes. Add the bay leaf and season with pepper and salt. Reduce the heat, cover the pot, and simmer the dish for 90 to 105 minutes—until the sauce thickens and the meat becomes very tender. For the last 30 minutes of cooking, uncover the pot and stir the ragout frequently to prevent it from sticking to the bottom.

  5. Rinse the parsley sprigs under running water, shake them dry, and roughly chop them. Taste the ragout and adjust the seasoning with salt or pepper if needed. Stir the chopped parsley into the prepared dish. Serve with mashed potatoes, bread dumplings, gnocchi, or pasta.

Nutrition Information (Per 100g)

  • Calories: 182.37 kcal
  • Fat: 13.96 g
    • Saturated Fat: 5.24 g
  • Carbohydrates: 3.75 g
    • Sugars: 0.72 g
  • Protein: 8.57 g
  • Fiber: 0.46 g

Advice

Instead of parsley, use oregano. The ragout can be thickened by adding flour (about one tablespoon), which is added to the dish along with the garlic and tomato paste. Enrich the dish with sour cream if desired.