↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
1/4 cup flour
1/2 tsp salt, plus more for seasoning
1/2 tsp black pepper, plus more for seasoning
1 pound round or chuck steak, cubed or 1/2 lb each ground beef, ground pork, ground lamb and ground veal
1/4 cup vegetable oil
1 large onion, thinly sliced
1 large celery rib, thinly sliced
3/4 tsp red pepper flakes
2 carrots, very thinly sliced
1 large clove garlic, minced
1 tsp dried oregano
1 (16-ounce) can stewed tomatoes, with their juices
1 cup red wine (I ended up using about 1 bottle Cabernet Sauvignon)
Parsley, chopped (optional)
In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.)
Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, carrots and red pepper flakes. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. (All of the liquid should have evaporated or been cooked out.) Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
NOTE: I serve over cook pasta such as farfalle or fusilli.
view more member recipes
RAGOUT WITH RED WINE
Category: Stews
Prep Time: Cook Time: Total Time:
1/4 cup flour
1/2 tsp salt, plus more for seasoning
1/2 tsp black pepper, plus more for seasoning
1 pound round or chuck steak, cubed or 1/2 lb each ground beef, ground pork, ground lamb and ground veal
1/4 cup vegetable oil
1 large onion, thinly sliced
1 large celery rib, thinly sliced
3/4 tsp red pepper flakes
2 carrots, very thinly sliced
1 large clove garlic, minced
1 tsp dried oregano
1 (16-ounce) can stewed tomatoes, with their juices
1 cup red wine (I ended up using about 1 bottle Cabernet Sauvignon)
Parsley, chopped (optional)
In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.)
Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, carrots and red pepper flakes. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. (All of the liquid should have evaporated or been cooked out.) Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
NOTE: I serve over cook pasta such as farfalle or fusilli.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Veal Ragout
by sgre52160
1/4 cup flour 3/4 tbsp each salt and pepper (approx.) 1 lb cubed veal 3 tbsp vegetable oil, divided 2 tbsp butter, divided 1 cup each finely chopped onion, carrot and celery 2 cups stemmed and
by sgre52160
1/4 cup flour 3/4 tbsp each salt and pepper (approx.) 1 lb cubed veal 3 tbsp vegetable oil, divided 2 tbsp butter, divided 1 cup each finely chopped onion, carrot and celery 2 cups stemmed and
Beef Ragout
by sgre52160
2 (1) lb round steaks, 3/4 inch thick 3 tsp dried thyme leaves 1 tsp salt 1/2 tsp pepper 4 tbsp oil 2 large onion, cut into wedges 4 clove garlic, minced 2 (13 3/4 oz) can beef broth 1 cup dry
by sgre52160
2 (1) lb round steaks, 3/4 inch thick 3 tsp dried thyme leaves 1 tsp salt 1/2 tsp pepper 4 tbsp oil 2 large onion, cut into wedges 4 clove garlic, minced 2 (13 3/4 oz) can beef broth 1 cup dry
Mushroom Ragout
by ICOOK2
1 1/2 Tbsp olive oil 1 1/2 Tbsp chopped shallots 3 cups sliced mushrooms 12 plum tomatoes, quartered and skinned 2 sprigs fresh tarragon salt to taste freshly ground black pepper Heat the oil
by ICOOK2
1 1/2 Tbsp olive oil 1 1/2 Tbsp chopped shallots 3 cups sliced mushrooms 12 plum tomatoes, quartered and skinned 2 sprigs fresh tarragon salt to taste freshly ground black pepper Heat the oil
Pork - Tasty Ragout
by samiller426
½ lb pork loin, cubed 1 small onion, cut into wedges 1 large clove garlic, pressed ½ tsp dried rosemary, crumbled 2 Tbsp margarine salt & pepper to taste 1 chicken bullion cube ½ cup water,
by samiller426
½ lb pork loin, cubed 1 small onion, cut into wedges 1 large clove garlic, pressed ½ tsp dried rosemary, crumbled 2 Tbsp margarine salt & pepper to taste 1 chicken bullion cube ½ cup water,
Oven Baked Ragout
by charlene8819
Serves 6-8 2 to 2 1/2 lb boneless pork, cubed 2 Tbsp oil 1/4 cup all purpose flour 13 3/4 oz can chicken broth 1 1/4 cup white wine or chicken broth, divided 3 Tbsp dried, minced onion 1/2 ts
by charlene8819
Serves 6-8 2 to 2 1/2 lb boneless pork, cubed 2 Tbsp oil 1/4 cup all purpose flour 13 3/4 oz can chicken broth 1 1/4 cup white wine or chicken broth, divided 3 Tbsp dried, minced onion 1/2 ts
view more member recipes
Recipe Quick Jump