Company Beef Ragout Recipes

EASY BEEF RAGOUT

Steps:

• Sauté onion and garlic in margarine in large frying pan until onion is soft and golden. Turn into ungreased 3 quart casserole.
• Add beef. Add tomato juice mixture, bay leaves and pepper. Stir. Cover. Bake in 325F oven for 1 1/2 hours.
• Add next 6 ingredients. Stir. Cover. Bake for about 1 hour until beef is very tender. Remove and discard bay leaves.
• Stir water into flour in small cup until smooth. Gradually stir into beef mixture. Cover. Bake for 15 minutes until bubbling and thickened.
• Makes 10 cups.

BEEF RAGOUT

Steps:

• Heat the margarine in a large non-stick skillet.
• Brown the beef cubes on all sides over high heat; transfer to a large pot or Dutch oven.
• Lower the heat under the skillet and add the onion and garlic; stir and cook about 5 minutes.
• Transfer to the large pot.
• Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves, cinnamon, and salt to the large pot.
• Cover and simmer 1-1/2 hours, or until the meat is tender.
• Add water if the mixture becomes dry.
• Remove the bay leaves.
• Add the mushrooms and green pepper, stir, cover, and cook about 5 minutes more.

BEEF RIB RAGOUT

Steps:

• Sprinkle the short ribs with half each of the salt and pepper.
• In a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs.
• Transfer to a plate and drain the fat from the pan.
• Heat the remaining oil in the pan over medium heat.
• Cook the onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes.
• Stir in the broth, wine and tomatoes and bring to a boil.
• Return the short ribs to the pan.
• Reduce the heat, cover and simmer until tender, 2 to 2-1/2 hours.
• Transfer the ribs to a plate.
• Bring the sauce to a boil and boil until reduced to about 5 cups, 12 minutes.
• Meanwhile, remove the meat from the ribs.
• Dice the meat and return it to the pan.
• Stir in the parsley and simmer until heated through, about 3 minutes.
• Discard the bay leaves.

BEEF RAGù RECIPE BY TASTY

Steps:

• Season the meat on all sides with salt and pepper.
• Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
• Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
• Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
• Pour in the wine and let it boil off and reduce until barely any remains in the pan.
• Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
• Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
• Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
• Remove the herb bundle and beef shank.
• Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
• Skim off any extra fat from the top of the ragu.
• Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
• Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
• Add a handful of cheese and stir to melt into the sauce.
• Garnish with more cheese and fresh parsley before serving.
• Enjoy!