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Grandpa's French Ragu
Plat

Grandpa's French Ragu

3 hPour 6Nutri-Score C€€
par @aliceroberts_5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • beef chuck (cut into large chunks)Viandes1 kg
  • onion (peeled and chopped)Fruits et légumes2 morceaux
  • carrot (peeled and sliced)Fruits et légumes2 morceaux
  • garlic (peeled and minced)Fruits et légumes3 morceaux
  • olive oilÉpicerie30 ml
  • tomato pasteÉpicerie30 g
  • canned tomatoes (crushed)Épicerie800 g
  • red wineBoissons200 ml
  • beef stockÉpicerie500 ml
  • thyme (fresh sprigs)Épices3 g
  • bay leafÉpices2 morceaux
  • saltÉpices8 g
  • black pepper (ground)Épices3 g

par portion

Nutrition

378kcal

Glucides
10 g
Protéines
36 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Poêle
  • wooden spoon

pas à pas

Préparation

  1. Sear the beef

    • Heat the olive oil in a Dutch oven over high heat.
    • Sear the beef chunks on all sides until deeply browned.
    • Work in batches so the meat browns instead of steaming.
    Étape 1

  2. Soften the vegetables

    • Lower the heat and add the onion, carrot and garlic.
    • Cook until softened and fragrant.
    Étape 2

  3. Build the sauce

    • Stir in the tomato paste and cook briefly.
    • Pour in the red wine and scrape up the browned bits.
    • Add the crushed tomatoes, beef stock, thyme, bay leaf, salt and pepper.
    Étape 3

  4. Simmer the ragu

    • Return the beef to the pot and bring to a gentle simmer.
    • Cover and cook on low heat until the meat is fork-tender.
    • Stir occasionally and add a splash of stock if it reduces too much.
    Étape 4

  5. Finish and serve

    • Remove the bay leaf and thyme sprigs.
    • Taste and adjust the seasoning.
    • Serve the ragu hot with pasta, polenta or bread.
    Étape 5
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