Best 3 Ragout Of Beef With Red Wine Recipes

Indulge in the rich and comforting flavors of Ragout of Beef with Red Wine, a classic French dish that embodies the essence of rustic elegance. This succulent stew features tender beef braised in a flavorful broth infused with red wine, aromatic vegetables, and a medley of herbs. As the beef simmers, it absorbs the wine's rich tannins and fruity notes, creating a luscious and complex sauce.

Our collection of ragout recipes caters to diverse preferences and dietary needs. Discover variations like the classic Beef Ragout with Red Wine, sure to satisfy traditionalists with its hearty and robust flavors. For a lighter option, try the Beef Ragout with White Wine, which offers a brighter and more delicate taste profile.

If you're seeking a vegetarian alternative, delight in our hearty Mushroom Ragout, a meatless masterpiece brimming with umami-rich mushrooms, tender vegetables, and a velvety sauce. And for a unique culinary adventure, explore our Lamb Ragout with Apricots and Pistachios, where succulent lamb is paired with sweet apricots and crunchy pistachios for a harmonious blend of flavors and textures.

Each recipe is thoughtfully crafted with detailed instructions and helpful tips, ensuring a successful cooking experience. Whether you're a seasoned chef or a beginner in the kitchen, you'll find the perfect ragout recipe to tantalize your taste buds and create a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKED BEEF AND RED WINE RAGOUT

Slow Cooked Beef and Red Wine Ragout image

From a free cook book issued by Philadelphia (upon the purchase of 3 of their items). I'm hoping to make this in our winter (though a half recipe for 3 when the DH is on night shift due to his allergy issues with onions). Recommend you serve with cooked pasta.

Provided by ImPat

Categories Stew

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup oil
1 kg pickling onions (peeled and halved)
1 kg chuck steak (or gravy beef cut into chunks)
2 garlic cloves (minced)
1/3 cup tomato paste
2 cups beef stock
1 cup red wine
125 g cream cheese (light block)
salt (to taste)
pepper (to taste)

Steps:

Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.
Heat remaining oil and brown beef in batches and set aside.
Add garlic and tomato paste and gently cook for 1 minute.
Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occassionally and then add the onion and cook for a further 20 minutes.
Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.
Spoon onto serving plates over the pasta and serve immediately.

Nutrition Facts : Calories 270.7, Fat 16.6, SaturatedFat 5.4, Cholesterol 23, Sodium 487.9, Carbohydrate 20.6, Fiber 3.5, Sugar 9.8, Protein 4.7

BEEF RAGOUT

Beef Ragout image

My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper, divided
3/4 pound boneless beef round steak, cut into thin strips
1 large onion, sliced and separated into rings
1 tablespoon vegetable oil
3/4 cup water
3/4 cup red wine or beef broth
1 to 2 tablespoons chili sauce
2 bacon strips, cooked and crumbled
1 garlic clove, minced
1/4 teaspoon dried oregano
Dash dried thyme
3/4 cupsliced carrots
3/4 cup sliced fresh mushrooms
Hot cooked noodles

Steps:

In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.

Nutrition Facts :

BEEF RAGOUT

Beef ragout image

Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish

Provided by Tom Kerridge

Categories Dinner, Main course, Supper

Time 3h55m

Yield Serves 6-8

Number Of Ingredients 13

Ingredients

1.2kg beef shin, cut into chunks
4-5 tbsp olive oil
2 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
4 garlic cloves, sliced
3 tbsp tomato purée
400ml red wine
2 rosemary sprigs
2 bay leaves
2 x 400g cans chopped tomatoes
500ml beef stock
parmesan, grated, and pappardelle (see 'Goes well with', below), to serve

Steps:

Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium

Tips:

Choose high-quality ingredients. The quality of your ingredients will greatly impact the flavor of your ragout. Use fresh, flavorful meat, vegetables, and red wine.
Brown the meat well. Browning the meat adds flavor and depth to the ragout. Be sure to brown the meat in batches so that it doesn't overcrowd the pan and steam instead of browning.
Use a good quality red wine. The red wine you use should be one that you would enjoy drinking. Avoid using cooking wines, as they can be harsh and acidic.
Simmer the ragout for at least 2 hours. The longer you simmer the ragout, the more tender the meat will become and the more flavorful the sauce will be.
Serve the ragout with your favorite sides. Ragout can be served with a variety of sides, such as mashed potatoes, egg noodles, or polenta.

Conclusion:

Ragout of beef with red wine is a classic French dish that is perfect for a special occasion. It is a hearty and flavorful dish that is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home.