- Home
- Beef
- How To make Beef Ragout Country Style
How To make Beef Ragout Country Style
2 lb Boneless beef chuck eye
-Roast, cut in 1 1/4" cubes 2 tb Olive oil
3 lg Onions,each cut in 8 pieces
4 lg Cloves garlic,crushed
1 cn (28 oz) tomatoes, drained
-And quartered 5 tb Chopped parsley, divided
1 ts Dried thyme leaves
1/4 ts Salt
1/4 ts Pepper
1 c Red Burgundy wine
1 c Beef broth
1/2 lb Mushrooms,quartered
1 cn (6 oz) pitted ripe olives,
-Drained Hot cooked noodles Parsley Trim excess fat from beef cubes.Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary).Add onions;brown lightly;add garlic.Stir in tomatoes,3 tbsp.parsley,thyme,salt and pepper.Add wine and beef broth to just cover;bring to boil.Reduce heat;cover and simmer 1 hour. Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.If desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat through;stir in remaining parsley.Serve ragout with hot cooked noodles.Garnish with parsley.Makes 4 to 6 servings.
How To make Beef Ragout Country Style's Videos
MINCED BEEF STEW
Hello lovelies, in this week's video we are making this easy, quick and full of flavour minced beef stew. It's one of my family's favorite and can either be served with rice, chapati or ugali.
I hope you give it a try and as usual don't forget to share how yours came out on the comment section down below. You can also share with me your creations on my instagram page:
Ingredients:
-400grms minced beef
-1 large onion, chopped
-1tbsp garlic/ginger paste
-1 large potato, cubed
-1 carrot, cubed
-1/2cup green peas
-1 large tomato, chopped
-1tbsp tomato paste
-1tsp cumin powder
-1/2tsp black pepper
-1/2tsp salt
-1 beef cube
-1 cup water
-oil
THE BEST COWBOY STEW RECIPE
Cowboy Stew Recipe below:
6 Slices Bacon (chopped)
1½ Lbs. Lean Ground Beef (85/15)
1 Medium Sweet Onion (diced)
3 Tbsp. Garlic (minced)
1 Tsp. Salt
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Black Pepper
1 Tsp. Chili Powder
2 Cans Rotel Diced Tomatoes with Green Chilies
1 22oz. Cans Bush’s Grillin’ Beans
1 Can Ranch Beans
1 15oz. Can Sweet Corn (drained)
3 Russet Potatoes (peeled and cubed)
2 Cups Beef Broth
2 Tbsp. Parsley (chopped)
Beef Stew Recipe - How To Make The Perfect Stew Every Time
Beef Stew Recipe - How To Make The Perfect Stew Every Time. Scroll to the bottom of the page for the full recipe.
Join this channel to get access to perks:
Subscribe to my channel and press the bell button to get notifications every time I post new recipes
Social Media Links
Tammy's YouTube Channels
Cooking With Tammy:
Cooking With Tammy:
TikTok:
Holy Mukbang:
Holy Mukbang:
TikTok:
ASMR With Tam:
ASMR With Tam:
Beef Stew Recipe
4 tbsp oil
5 lb chuck roast
1/2 bag baby carrots or 2 large sliced
2 tomatoes diced
5 garlic cloves minced
salt to taste
ground black pepper to taste
4 tbsp tomato paste
8 oz portabella mushroom
6 tbsp all-purpose flour
4 sprigs thyme
3 bay leaves
3 tbsp chicken bouillon
3 cups white or red wine
3 cups beef broth
2 cups potatoes cubed
Using a dutch oven, add a small drizzle of oil.
Season the meat with salt and pepper on all sides.
Add the meat to the pot and brown on all sides.
Add beef to a plate and reserve for later.
Add diced tomatoes and tomato paste and cook for about 5-7 minutes.
Add the onions, carrots, and mushrooms, and cook for 5 minutes until slightly softened.
Add flour, thyme, bay leaves, chicken bouillon, white wine, and beef stock. Stir to combine.
Bring to a boil, remove from the stovetop, and place into the preheated oven.
Cook for about 2-3 hours or until the meat is tender.
During the last 20 minutes add the potatoes, combine and continue to cook until the potatoes become fork tender.
Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
WATCH OUR FOOD/COOKING PODCAST:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
How to Make Classic Beef Stew | You Can Cook That | Allrecipes.com
Learn all the secrets to the perfect comforting classic beef stew! Read more:
#beefstew #stew #roast
Check Out Matthew's Youtube Channel:
Matthew's Food Talk Show, DINNERVIEWS:
All of Matthew's Recipe Videos:
Matthew's Instagram (@matthewfrancisj):
Subscribe to Allrecipes @
Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:
Facebook
Instagram
Pinterest
How to Make Alcatra, the Ultimate Portuguese-Style Beef Stew
Host Bridget Lancaster shows host Julia Collin Davison how to make the ultimate Portuguese-Style Beef Stew.
Make Our Portuguese-Style Beef Stew:
Buy Our Winning Dutch Oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: