French Summer Beef Ragout

French Summer Beef Ragout

This fresh take on the classic French beef ragout, usually made with red wine, is perfect for a summer dinner. I make it in summer, and now in winter too, as it’s nourishing but not too heavy. The beef is marinated in white wine and herbs, then slow-cooked in a Dutch oven. So delicious!

Mains

Meaghan’s tip
Start the marinade the night before – the long soak in wine and herbs is what makes the beef so tender.

Enjoy!
Meaghan xx

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French Summer Beef Ragout

Meaghan South
Servings

6

Prep Time

30 minutes

Cook Time

3 hours

Cuisine

French

Category

Mains

Source URL

https://www.meaghansouth.com/blog/french-summer-beef-stew

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/french-summer-beef-stew

This fresh version of the classic French beef stew, usually prepared with red wine, is perfect for a summer dinner. I make it in summer, but now also in winter as its nourishing but not too heavy. The meat is marinated in white wine and herbs, then cooked over slow heat in a dutch oven. So delicious xx

Ingredients

    Beef Marinade

    • 2 cups dry white wine
    • 2 tbsp of olive oil
    • 4 branches of thyme
    • 2 tsps ground coriander
    • Sea salt and ground black pepper

    Stew

    • 1kg beef, cut into medium pieces
    • 1 onion
    • 150 gr smoked bacon
    • 6 carrots, sliced into 5 mm rounds
    • 2 tbsp tomato paste
    • 6 garlic cloves, chopped
    • 3 cups chicken broth
    • 1 tsp ground coriander
    • Sea salt and ground black pepper

    Directions

    1. Marinade: Prepare the marinade 3 to 12 hours before cooking the stew. Mix all the marinade ingredients in a big glass or plastic bowl. Add the meat and mix well until covered, cover and rest in the fridge for 3 to 12 hours (12 hours is best
    2. any longer and the wine starts to impact the meat structure).
    3. Stew: Slice the onion and cut the bacon into small pieces. Slice the carrots and chop the garlic.
    4. Take the beef cubes out of the marinade (keep the marinade for later).
    5. Warm a Dutch oven over medium heat and quickly fry the beef pieces until each side is brown. Take out and set aside. If any liquid remains, increase the heat to evaporate it (this keeps the fragrance of the juice).
    6. Reduce heat to medium and fry the onion and bacon for a couple of minutes, then add the carrots, tomato paste, garlic, the white wine marinade, the chicken broth and the beef cubes.
    7. Cover the Dutch oven and gently simmer over low heat for 3 hours.
    8. If the sauce needs reducing, remove the meat and carrots and simmer on high until you are happy with the consistency.
    9. Serve with mashed sweet potato and steamed greens.
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