Beef and Mixed Mushrooms Ragout
If you watch a lot of TV cooking shows then most probably you had heard the word ragout a lot of times, well what is it?
Ragout is simply a really fancy word to define a hearty stew cooked very slowly over low heat. It is of French in origin but Italians have their own version called ragu. There are no rules in what ingredients to choose but usually meats and mushrooms are quite the popular ones, once cooked this is then served with/over pasta, bread or potatoes. The word came from the French word “ragoûter” which means “to revive the appetite” which properly defines if a dish is cooked in such traditional way.
This method of cooking dates back as early as 1600 in France and the most traditional way of making this type of stew is by cooking it very slow over low heat, but before the stewing happens meats and other ingredients are browned in the pan before any liquids are added. When the liquid is then added it is cooked over fire or wood stove in very low heat during the course of the day so the flavours slowly mature during the cooking process. Having said that the best way to serve dishes like this is on its second day where flavours have mellowed and blended really well. This recipe for example is a great ragout and you need to have a lot patience when making this but don’t worry you don’t need to wait for two days like how they do it in old France, if you can’t wait you can have it after 2 hours but if you want to make the most of it consume it on the next day.
- 500 g fettuccine, cooked according to instructions
- 1 kg meaty beef ribs, cut into cubes
- 150 g bacon, chopped
- 50 g dried Chanterelle mushrooms, rehydrated and sliced
- around 15 pcs farmers’ brown mushrooms
- 1 can chopped tomatoes
- 2 tbsp tomato paste
- 2 cups dry red wine
- 1 cup beef stock
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 large onion, finely chopped
- 4 cloves garlic
- freshly ground black pepper
- olive oil
- grated parmesan cheese
- In a pot add olive oil and bacon, cook in medium heat until bacon become crispy. Remove from pan and set aside.
- Add the garlic and onions then cook until onions caramelizes.
- Add the beef then brown on all sides.
- Add red wine, chopped tomatoes, beef stock, oregano, basil and cooked bacon. Bring to a boil then reduce heat to very low and simmer for 45 minutes. Check occasionally and add water if needed.
- Add chanterelle mushroom and tomato paste then simmer for 15 minutes.
- Add farmers brown mushroom then simmer for 10 more minutes.
- At this stage meat is fork tender and bones will be easily separated from the meat, separate bones from meat using a fork then further separate meat into small bite size portions.
- Bring heat to high and reduce liquid to thick consistency, season with salt and freshly ground black pepper. Turn off heat then serve in top of fettuccine.
- Generously sprinkle grated parmesan cheese on top.
You can buy your Chantrelle Mushrooms in Amazon, here are some links:
- Dried Chantrelle Mushrooms (8 oz)
- Earthy Delights Dried Chanterelle #1 Mushroom 16 oz
- Earthy Delights Dried Chanterelle #1 Mushroom 4 oz