EASY BEEF RAGOUT
This is an easy and delicious recipe for beef ragout. It cooks slowly and smells (and tastes) wonderful! You can serve over white rice, mashed potatoes or some pasta.
Provided by Redsie
Categories Stew
Time 3h
Yield 5 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 460.4, Fat 23.1, SaturatedFat 10, Cholesterol 122.9, Sodium 357.4, Carbohydrate 20.8, Fiber 3.5, Sugar 10, Protein 42.2
VEAL RAGOUT
In Holland a meat ragout is a common dish. It is a creamy sauce served over cooked rice, pasta, or mashed potatoes. Sometimes it's made with mushrooms, or other vegetables, but often there's meat in the sauce. This version is made with veal. It's very good.
Provided by PanNan
Categories Veal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown piece of veal in butter.
- Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
- Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
- Remove solids with a slotted spoon.
- Discard vegetables, herbs, and seasonings.
- Slice the veal into small bite size pieces.
- Make sauce- melt butter, add flour and stir constantly for a few minutes.
- Gradually add broth.
- Add meatballs and veal pieces back to the sauce.
- Add lemon, stir.
- Add cream, stir.
- Serve over rice, pasta or mashed potatoes.
BEEF AND MUSHROOM RAGOUT
Steps:
- In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside.
- Prepare the spatzle as directed in the above recipe.
- Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat.
- Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each.
SPICED-VEAL-AND-BEEF RAGOUT
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season each piece of meat with 1/2 teaspoon salt and a few grinds of pepper. In an 8-quart stockpot, warm the oil over medium-high heat. Add the meats and brown on all sides, about 5 minutes for each side. Remove meat and set aside.
- Add the minced onion, garlic, carrots and half the ginger to the pan. Lower heat to medium. Cook for 8 minutes, stirring occasionally. Stir in allspice, cumin and 1 teaspoon salt and cook for 1 minute.
- Return the beef to the pot, add the tomatoes and cover. Simmer for 20 minutes. Add the veal and simmer for 1 hour. Add the remaining ginger and the sliced onion and simmer for 30 minutes. The meat should be tender enough to pull apart with a fork.
- Remove the meat. Continue to simmer the sauce while the meat is cooling. When the meat is cool enough to handle, tear it into bite-size pieces. Return to the pot. Stir in the raisins and season with the remaining salt and pepper to taste. Simmer for 5 minutes. Serve with couscous or pasta.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 17 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 5 grams, Sodium 937 milligrams, Sugar 15 grams, TransFat 0 grams
BEEF RAGOUT
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
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 :
BRAISED BEEF SHORT RIBS WITH ROOT VEGETABLE RAGOûT
Steps:
- Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
- Preheat oven to 300°F.
- Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.
- Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock
- . Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3‚ hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.
- Serve short ribs with braising liquid and vegetable ragout.
VEAL, CARROT AND CHESTNUT RAGOûT
Categories Nut Vegetable Stew High Fiber Dinner Meat Veal Carrot Fall Chestnut Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
- Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
- Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
- Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.
More about "spiced veal and beef ragout recipes"
VEAL RAGU - GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
Servings 4Total Time 3 hrs 15 mins
SPICY BEEF RAGOUT - LOVE-THE SECRET INGREDIENT
From lovethesecretingredient.net
MY ITALIAN 1960S PLAYLIST – AND A SPICED BEEF RAGU' (GUY …
From italyonmymind.com.au
BEEF & VEAL RECIPES - THE ITALIAN CHEF
From italianchef.com
VEAL RAGOUT PASTA – MEAT & POULTRY ONTARIO
From meatpoultryon.ca
WINTER VEAL STEW - FRENCH RAGOUT RECIPE | MASALA HERB
From masalaherb.com
ZURICH-STYLE VEAL AND MUSHROOM RAGOUT | RECIPE
From kitchenstories.com
VEAL RAGOUT RECIPE | RECIPELAND
From recipeland.com
COZY SPICED BEEF AND APPLE RAGOUT RECIPE - RECIPETIPS.COM
From recipetips.com
RECIPE: VEAL RAGOUT - BCLIVING
From bcliving.ca
15 VEAL RAGU RECIPE - SELECTED RECIPES
From selectedrecipe.com
VEAL AND LAMB RAGU WITH BEET FETTUCCINE - JUDD SERVIDIO
From juddchef.com
SPICED-VEAL-AND-BEEF RAGOUT - DINING AND COOKING
From diningandcooking.com
VEAL RECIPES: VEAL RAGOUT WITH CEPES AND SAGE
From veal-recipes.blogspot.com
VEAL WITH MUSHROOM-SAGE RAGOûT RECIPE | EPICURIOUS
From epicurious.com
VEAL RAGOUT | RECIPE IN 2022 | RAGOUT, RAGOUT RECIPE, VEAL
From pinterest.ca
GROUND VEAL RECIPES | ALLRECIPES
From allrecipes.com
SUPER EASY VEAL RAGU - THE PETIT GOURMET
From thepetitgourmet.com
RECIPE OF VEAL RAGOUT - MEATS - RECIPESENGLISH.COM
From recipesenglish.com
RAGOUT OF VEAL RECIPE | MYRECIPES
From myrecipes.com
VEAL RECIPES | ALLRECIPES
From allrecipes.com
VEAL AND LIVE RAGU WITH PAPPARDELLE RECIPE - FOOD NEWS
From foodnewsnews.com
RAGOUT OF VEAL RECIPE | MYRECIPES
From myrecipes.com
RIGATONI WITH SPICED BEEF RAGU (IN RED WINE) - A FEAST FOR THE EYES
From afeastfortheeyes.net
SPICED BEEF AND APPLE RAGOUT | MCCORMICK
From mccormick.com
SPICY CALABRIAN CHILI BEEF RAGU - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
VEAL RAGOUT - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
PAPPARDELLE WITH TANGY VEAL RAGù RECIPE - FOOD NEWS
From foodnewsnews.com
VEAL RAGU RECIPE - FOODSRANK.COM
From foodsrank.com
RICOTTA GNOCCHI WITH VEAL RAGU - SPICED | EASY AND DELICIOUS RECIPES
From spicedblog.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS
From thespruceeats.com
TEN VEGETABLES IN THE BEEF AND VEAL STEW - SPICED PEACH BLOG
From spicedpeachblog.com
VEAL AND MUSHROOM RAGOUT - THE WASHINGTON POST
From washingtonpost.com
VEAL RAGOUT - COMPLETERECIPES.COM
From completerecipes.com
SPICED VEAL - RECIPE - MISS BLASCO
From missblasco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love