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Make a ragout – learn how to cook this hearty french dish

Short rib ragout

Beef, Veal, Rabbit And More: What Is Ragout?

Did you know that ragout is a French word for a thick, stew-like sauce usually made with beef or veal, but also in other dishes such as wild boar and short rib sauces. To make the most amazing and delicious ragout, you’ll need to be sure that all of your ingredients are high quality!

What is a Ragout?

Ragout is a French name for a dish of meat or poultry cooked in a sauce. Ragout can be made with beef, veal, rabbit, or any other type of meat. The sauce usually contains several types of vegetables such as onions, celery, carrots, and mushrooms.

Types of Ragout

Some of the most popular ragout recipes include beef ragout, veal ragout, rabbit ragout, and lamb ragout. Beef ragout is made with beef cooked in a stock or broth. Veal ragout is made with veal and usually includes onion, celery, carrots, and parsley. Rabbit ragout is made with rabbit and includes onions, celery, carrots, and parsley. Lamb ragout is made with lamb and includes onion, celery, carrots, and parsley.

There are many variations of ragouts available online. Some popular variations include beef bourguignon with red wine reduction sauce or a mushroom bourguignon with Marsala wine reduction sauce. The most common thickening agent used in ragout is flour, but other thickeners such as bread crumbs or egg can also be used. Ragout can be served over rice or pasta, or simply eaten as a dipping sauce.

How to Make a traditional beef Ragout

There are a variety of ragouts, all made from some sort of meat or poultry stewed in broth, wine, and/or other liquids. Ragout can be made with beef, veal, rabbit, game bird, or almost any type of meat or poultry. The following is a guide on how to make a classic beef ragout.

Ingredients:

1.3-1.5 lb. beef tenderloin
2 onions, sliced
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 bottle red wine (750 ml)
4 cups chicken broth (22 fl oz/700 ml)
2 tablespoons tomato paste (28 ml)

How to prepare:

For the beef: Preheat oven to 375 degrees F (190 degrees C). Season the beef tenderloin with salt and pepper. Heat olive oil in large skillet over high heat until hot. Add the beef and cook for 3 minutes per side or until browned. Place in preheated oven and bake for 8 minutes per side or until cooked through. De-glaze the pan with the red wine and bring to a boil before reducing by half. Add chicken broth and tomato paste; simmer for 30 minutes or until sauce is thickened. Serve over cooked rice if desired.

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Short Rib Ragout Recipe

This ragout featuring short rib is an easy and delicious dish that will fill you up. It is perfect for a winter meal. Short rib is an excellent type of meat to use for a delicious ragout!

Ingredients:

1 tablespoon olive oil
2 cups chopped onion
3 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons tomato paste
3 cups chicken broth
1 (14-ounce) can diced tomatoes, undrained
2 cups short rib meat, cut into 1-inch cubes
1 cup white wine
1/4 cup creme fraîche or sour cream
Fresh cilantro leaves, for garnish

How to prepare:

1. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic, ginger, cumin, chili powder, cinnamon, salt and pepper and cook until the vegetables are tender, about 5 minutes.

2. Add the tomato paste and cook for 1 minute more. Add the chicken broth and diced tomatoes and bring to a simmer.

3. Add the short rib cubes and white wine and simmer until the meat is very tender, about 30 minutes.

4. Stir in the crème fraîche or sour cream and garnish with cilantro leaves before serving.

Vegetable Wild Mushroom Ragout Recipe

Wild vegetable ragouts can be made with any combination of vegetables, and they are a great way to use up leftover vegetables. The key to a good ragout is the broth. This ingredient gives the dish its flavor and depth. You can make your own broth or use store-bought broth. If you’re using store-bought broth, make sure to read the label before you buy it to make sure that it’s gluten-free.

Here is our vegetarian wild mushroom ragout recipe:

Ingredients:

-1 tablespoon olive oil
-1 small onion, diced
Add 1 carrot, peeled and diced
-1 celery stalk, diced
-1 large garlic clove, minced
-8 ounces wild white button mushrooms, cut into 1/2 inch pieces
-3 cups vegetable broth (homemade or store bought)
-1 teaspoon dried thyme leaves, crumbled
-Salt and pepper to taste
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh basil

How to prepare:

1. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery and garlic and cook until the vegetables are softened, about 5 minutes.

2. Add the mushrooms and cook until they are tender and browned, about 8 minutes. Add the broth and thyme and bring to a boil. Reduce the heat to low and simmer until the vegetables are very tender and the broth has slightly reduced, about 20 minutes. Season to taste with salt and pepper.

3. Serve hot garnished with the parsley and basil.

Chicken Ragout Recipe

Recently, I made a chicken ragout that turned out really well. The ragout is a mixture of cooked chicken and vegetables simmered in a broth or sauce. It can be served over rice, pasta, or even toast as a light main course.

Ingredients:

1 pound boneless, skinless chicken breast halves
1 large onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
Salt and pepper to taste
2 cups chicken broth or vegetable broth
1 cup white wine
1/2 cup heavy cream*

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How to prepare:

1. In a large pot or Dutch oven over medium-high heat, add the chicken and onion.

2. Season with garlic powder, thyme, salt and pepper and cook until the chicken is cooked through (about 8 minutes).

3. Add the broth and wine and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes. Use an immersion blender to blend the soup until smooth.

4. Return the soup to medium-high heat and bring back to a boil. Cook until thickened (about 10 minutes). Remove from heat and stir in the cream. If desired, season with additional salt, pepper or garlic powder before serving. Serve hot over rice or pasta topped with chopped fresh parsley, crumbled blue cheese and diced tomatoes if desired.

Wild Boar Ragout Recipe

To make this Wild Boar Ragout recipe, start by browning the beef in a large pot over medium heat. Then add the onions and carrot and continue cooking until the vegetables are tender. Once the vegetables are cooked through, add the garlic and herbs (thyme and rosemary) and continue cooking for another minute. Finally, add the wine and bring everything to a boil before reducing the heat and letting it simmer for 30 minutes.

After 30 minutes have passed, add the wild boar shoulder roast to the pot and stir everything together. Let the ragout cook for another hour before serving hot. This dish is perfect served over some cooked rice or potatoes.

Veal Ragout Recipe

Veal ragout is a delicious and hearty dish that is perfect for a winter meal. The key to making a great veal ragout is to use high-quality ingredients and to cook the meat until it is so tender that it falls off the bone.

Ingredients:

Add 1 pound veal shoulder, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme leaves
Pinch of salt and pepper, to taste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
4 cups chicken stock or broth, divided
1/2 cup heavy cream, divided
1/2 cup chopped fresh parsley leaves

How to prepare:

1. In a large skillet over medium-high heat, add the veal cubes and cook until browned on all sides. Drain off any excess fat before adding the olive oil.

2. Add the onion and garlic, and cook until softened, about 5 minutes. Stir in the thyme, salt and pepper, diced tomatoes with their juices, tomato paste, 2 cups chicken stock or broth, and 1/4 cup heavy cream. Bring to a simmer and cook until the meat is very tender and falling off the bones, about 2 hours.

3. Divide the ragout among four bowls and top with the remaining 1/4 cup heavy cream, parsley leaves, and any leftover chicken stock or broth. Serve hot.

Rabbit Ragout Recipe

To make a delicious rabbit ragout you will need the following:

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-4 rabbit legs
-1 onion, diced
-1 carrot, diced
-2 celery stalks, diced
-3 cloves garlic, minced
-1 teaspoon dried thyme
-1 teaspoon dried basil
-1/2 teaspoon black pepper
-1/2 cup white wine
-2 cups chicken stock
-1 tablespoon tomato paste
-1 tablespoon olive oil
-1/2 cup peas
-1/2 cup flat-leaf parsley, chopped

1. Bring a large pot of water to a boil and blanch the rabbit legs for 3 minutes. Drain and cool slightly. Cut off any excess fat and chop the rabbit into small pieces.

2. In a large skillet over medium heat, sauté the onion, carrot, celery, garlic, thyme, basil, and black pepper in olive oil until softened. Add the rabbit and cook until browned. Add the white wine and chicken stock and bring to a boil. Reduce heat to low and simmer for 30 minutes.

3. In a blender or food processor, blend the tomato paste and 1 tablespoon of olive oil until smooth. Add this mixture to the rabbit ragout and cook 10 more minutes. Stir in peas and parsley before serving.

Veggie white bean ragout

White beans can be a great addition to ragout because they are hearty and have a good texture. In this recipe, the white beans are cooked until they are tender and then blended into the sauce to give it a consistency that is both creamy and smooth. This ragout is perfect for wintertime when you want something warm and comforting but don’t want to spend too much time cooking.

Ingredients:

Add 1 cup dried white beans
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme leaves
Salt and black pepper, to taste
2 cups chicken or vegetable broth
1/4 cup cream cheese, softened
Fresh parsley leaves, for garnish (optional)

How to prepare:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large pot, soak the white beans in water overnight.
3. In the morning, drain and rinse the beans and place them in a large saucepan with the onion, carrot, garlic, olive oil, thyme leaves, salt and black pepper.
4. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes, or until the beans are tender.
5. Remove from heat and allow to cool slightly.
6. In a blender or food processor, blend the beans until they are smooth. If desired, add a little more broth or cream cheese to make a smooth consistency.
7. Pour the ragout into a serving dish and top with fresh parsley leaves if desired. Serve warm and enjoy!

Conclusion

Ragout is a dish made from various types of meat, including beef, veal, rabbit and more. It is typically a thick stew that is cooked in a variety of ways, including over an open flame or in the oven. Ragout can be served with rice or potatoes as the main starch, and it often contains vegetables such as onions and celery. If you’re looking for a hearty dish that will fill you up, ragout may be the perfect option for you.