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Ragout of beef with red wine recipe

Ragout of beef with red wine recipe

By Madison Srinivasan
10’ Prep time
60’ Cook time
70’ Total time
513 Calories
4 Serving
Madison Srinivasan 0 Followers

Step by Step

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Step 1

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, and carrots. 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. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.

Ingredient

  • Red wine
    Red wine
  • Round or chuck steak
    Round or chuck steak
  • Celery rib
    Celery rib
  • Dried oregano
    Dried oregano
  • Onion
    Onion
  • Salt
    Salt
  • Black pepper
    Black pepper
  • Vegetable oil
    Vegetable oil
  • Flour
    Flour
  • Clove garlic
    Clove garlic
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