Name: Weeknight Beef Ragout Recipe Easy Cozy Dinner Magic
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1 kg 2.2 lb beef shoulder/chuck cut in large chunks; 80 –100 g 3–3.5 oz bacon diced; 350 g 12 oz red onions roughly chopped about 2 medium; 400 –500 g 14–18 oz carrots sliced on a bias 3–4 medium; 15 –20 g 3–4 cloves garlic minced; 250 ml 1 cup dry red wine; 1.2 –1.3 L 5–5½ cups brown beef stock unsalted or low-sodium; 2 g 2 leaves bay leaves; 2 –3 g 2–3 sprigs fresh thyme; 5 –6 g 1–1¼ tsp fine sea salt to start then adjust; 2 –3 g ½–1 tsp freshly ground black pepper; 15 g 1 tbsp tomato paste color + umami; 5 ml 1 tsp Worcestershire or soy savory depth; 500 –600 g 1.1–1.3 lb Yukon Gold potatoes peeled large chunks; 5 –10 ml 1–2 tsp red wine vinegar or cider vinegar; 15 g 1 tbsp cold butter to whisk in

Description

Weeknight Beef Ragout is a cozy and simple French stew perfect for busy weeknights This flavorful one-pot meal combines tender beef shoulder smoky bacon and hearty vegetables for a satisfying dinner ideal for Canadian winters or U.S. fall evenings.

Ingredients

Scale

1 kg 2.2 lb beef shoulder/chuck cut in large chunks
80 –100 g 3–3.5 oz bacon diced
350 g 12 oz red onions roughly chopped about 2 medium
400 –500 g 14–18 oz carrots sliced on a bias 3–4 medium
15 –20 g 3–4 cloves garlic minced
250 ml 1 cup dry red wine
1.2 –1.3 L 5–5½ cups brown beef stock unsalted or low-sodium
2 g 2 leaves bay leaves
2 –3 g 2–3 sprigs fresh thyme
5 –6 g 1–1¼ tsp fine sea salt to start then adjust
2 –3 g ½–1 tsp freshly ground black pepper
15 g 1 tbsp tomato paste color + umami
5 ml 1 tsp Worcestershire or soy savory depth
500 –600 g 1.1–1.3 lb Yukon Gold potatoes peeled large chunks
5 –10 ml 1–2 tsp red wine vinegar or cider vinegar
15 g 1 tbsp cold butter to whisk in

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Instructions

Begin by cooking the diced bacon over medium-low heat in a cold Dutch oven until crisp and the fat renders around 8–10 minutes then remove the bacon but keep the rendered fat.
Increase the heat to high and brown the beef chunks in 2 or 3 batches ensuring a deep sear on all sides lightly salting as you go then transfer the meat to a tray.
Using the same pot add the chopped onions and sliced carrots cooking them over medium heat for 6–8 minutes until the onions become translucent and the aroma turns sweet then stir in the minced garlic and cook for another minute.
Pour in the red wine scraping up any browned bits from the bottom and let it reduce by half then if using add the tomato paste stirring it in for 1 minute.
Return the seared beef and bacon to the pot add enough beef stock to cover the meat along with fresh thyme and bay leaves then bring the mixture to a gentle simmer.
Partially cover the pot and let it simmer gently for 45 minutes.
Add the peeled and chopped Yukon Gold potatoes stirring them in then continue to simmer the ragout for 40–55 minutes until the beef is tender the carrots soften and the sauce thickens lightly coat the spoon skimming excess fat as needed.
Remove the thyme sprigs and bay leaves then off the heat add a splash of vinegar start with 1 teaspoon whisk in the cold butter and season with freshly ground black pepper adjusting salt as necessary.

Notes

Don’t overcrowd the pot when searing—batches yield a better crust
Use gelatin-rich low-sodium stock for body if your stock seems thin reduce some separately and add back
For a thicker sauce whisk in a small knob of butter and simmer briefly
Stirring in tomato paste at the end enhances flavor
You can swap ingredients like wine for extra stock or add mushrooms for variety

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: French

Nutrition

Calories: 450 kcal