John Myers
Beef Ragout with Root Vegetables
The perfect beef ragout with root vegetables recipe with a picture and simple step-by-step instructions.
- 1 tbsp Butter
- 1 shot Olive oil
- 1 Pc. Diced onion
- 1 bunch Sage leaves
- 1 kg Beef
- Sea-Salt
- Black pepper from the mill
- Flour
- 2 Pc. Parsnip fresh
- 4 Pc. Carrots
- 0,5 Pc. Butternut squash
- 500 g Jerusalem artichoke fresh
- 500 g Small potatoes
- 2 tbsp Tomato paste
- 0,5 liter Red wine
- 300 ml Vegetable broth
- 1 Pc. Grated lemon peel
- 5 Pc. Rosemary sprigs
- 1 Pc. Garlic cloves
- Preheat the oven to 160 degrees. Melt the butter with a little olive oil in a saucepan, sauté the onion with the sage leaves for 3–4 minutes. Turn the meat in the flour seasoned with salt and pepper and pour into the saucepan with all the vegetables, tomato paste, wine and stock. Mix thoroughly and season with plenty of freshly ground black pepper and a little salt. Bring to the boil, put the lid on and put it in the oven. It may take 3–4 hours for the meat to soften.
- Cooking test: press on a piece of meat; if it disintegrates easily, the meat is ‘done’. You can keep the ragout warm in the oven at 110 degrees until you eat it.
- Divide the ragout into large soup bowls. Mix the lemon peel with the rosemary and garlic and sprinkle some of them over the meat just before eating: an overwhelming scent will rise. Serve with freshly baked white bread and a good French red wine.
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