Beef ragout


Excellent ragout takes slow cooking at a low temperature, over a lot of time. Make sure that you have heaps of patience to get this dish done properly.

  • 2 onions;
  • butter;
  • 1.5 pound (750 g) of beef fillet;
  • ВЅ cup of wine;
  • 1 tablespoon of fried flour;
  • 2 carrots;
  • 9 oz (250 g) green beans;
  • 3-4 potatoes;
  • parsley.

Let’s start with the onion – dice it finely and stew it in 4-5 heaping tablespoons of butter until light yellow in colour. Add the beef fillet chopped into bite-size pieces, leave it stewing at a low temperature, and pour a little water or bouillon now and then until it gets soft. Add the wine (preferably red) and a tablespoon of fried flour.

Keep the lid on so that the flavour of wine remains inside and remember that cooking with wine takes a lot of time until alcohol evaporates and only the fine taste of grapes can be felt.

Boil in another pot 2 sliced carrots, the green beans and the sliced potatoes. If you don’t want to let the potatoes crumble to pieces, add them last so that they boil for not more than 20 min. You can either peel off the skin or leave it, depends on your taste, but the magic of ragout works either way.

Strain the boiled vegetables, scald them with melted butter, sprinkle some parsley on top and add them to the stewed meat. Leave the dish simmering for a quarter, at a very low temperature.

Vegetables can vary according to your taste and the season; however, the more and diverse vegetables you include in your diet, the better.



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