Meat
Easy
Veal with vegetables
60 min
Meat
Easy
Recipe of Beef ragout
Beef ragout is a classic and comforting stew, perfect for cold days. This beef recipe, made with carrots, potatoes, and a touch of red wine, results in meat so tender it melts in your mouth. It is ideal for those seeking a complete and flavorful dish, traditionally served with white rice, though you can also pair it with mashed potatoes or crusty bread.
Why this recipe works?
The key lies in searing the meat and slow cooking. By browning the beef chunks with onion and spices like rosemary, bay leaf, and herbes de Provence, flavors are enhanced. The red wine adds depth, while the long slow simmer tenderizes the meat fibers, achieving a melt-in-your-mouth texture. Vegetables are added halfway through cooking to retain their texture and add natural sweetness to the broth.
Variations and adaptations
- You can substitute rice with couscous or polenta.
- Add mushrooms or peas for an extra touch.
- For a richer flavor, use beef broth instead of water.
This recipe is easy to follow and perfect for cooking beginners. The result is a nutritious and flavorful dish that will delight the whole family.
Prep
20 min
Cook
2 min
Servings
4
Ingredients
Directions
-
1
First, we salt and pepper the pieces of ragout. We booked.
-
2
Cut the vegetables into medium pieces and also the onion into small pieces.
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3
Second, in a frying pan we add oil and fry the onion, add salt to make it sweat and ground black pepper.
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4
Third, add the meat and fry it well so that it is browned together with the onion. We will add the spices: Provencal herbs, black pepper, rosemary and bay leaf.
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5
Add the wine and let it cool down.
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6
Fourth, once a few minutes have passed and the wine has boiled down, we will pour in the water and leave it for 40 minutes.
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7
After that time we will add the vegetables and leave it for 1 hour of simmering heat, cover it with the lid and wait for it to cook.
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8
On the other hand, we will boil the white rice in a saucepan with water, salt and a bay leaf and leave it for 20 minutes.
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9
Finally, place on a plate. We will serve the veal ragout with vegetables and a little rice and on top we will add broth from the stew. A little bit of ground black pepper and extra virgin olive oil.
