I don’t speak a lick of French, but I love the cooking terms. They make me feel more animated. (Not that I need any help in that department.) Try saying ragout without a hearty goo on the second syl-la-ble, or mirepoix without a saucy little kiss at the end. (Julia Child I’m not, but there’s joie de vivre in my kitchen!)
Earlier this month, we feasted on a fabulous roast infused with garlic and smeared with Dijon. “Pardon me, but would you happen to have...“ (Yes, the chauffeur was undeniably British, but Grey Poupon remains indelibly etched in my mind.)
After we ate our fill, I relegated the rest to the freezer for future consideration. Then inspiration struck. Voila! Ragout.
Traditionally, ragout is prepared by searing fresh cubes of meat and simmering them to perfection. However, my schedule requires speeding things up now and then — kinda like being on “Chopped” in the comfort of my own home, without Ted Allen.
But no matter how rushed I am, a mirepoix is a must. The marvel of this 2:1:1 ratio of onions, carrots and celery cannot be overstated. (Unless you dice the onions last — then it’s 1:1:2.)
Confession. For all of my French word frenzy, I forgot to add one vital ingredient: Cabernet. I dispensed it in a goblet instead…
Weeknight Ragout
Leftover roast beef (preferrably using this recipe)
2 T. extra virgin olive oil
1 c. onion, diced
1/2 c. carrot, diced
1/2 c. celery, diced
1 clove garlic, minced
1 c. beef broth or bouillon — another fun word!
1 c. red potatoes (unpeeled), cubed
1 fresh tomato, seeded and chopped
Cabernet, to taste…
1/4 t. ground thyme
Kosher salt & freshly ground pepper
Green onion tops sliced diagonally, for garnish
Cut the roast into cubes; set aside. Meanwhile, in a Dutch oven or heavy kettle, sauté the onions, carrots and celery in oil until translucent. (Take your time — “sweating” brings out the maximum flavor.) Add garlic; sauté briefly until fragrant.
Pour in broth and bring mixture to a boil. Add potatoes and tomato. Reduce heat, cover and simmer for 15 to 20 minutes until potatoes are barely tender. If desired, add wine. (Or not…) Stir in beef and thyme. Simmer until heated through.
Season to taste with salt and pepper. Ladle into bowls. Garnish with green onion tops. Makes 2 lovely servings.
One last thing. Ragout is generally more of a stew, thickened with a roux. Woohoo. But I was content with the way this turned out, so I served it au naturel. ;) C’est la vie!
Enjoying ma petite foray in the kitchen,
~ Kim
a little lunch 
Perfect! This looks so comforting and delicious! And something about French words that just makes you feel fancy!
Fancy is a fun word, too! :) Thanks for taking time out of moving, etc. to comment, Erin!
~ Kim
I love using French terms too, they just sound so nice! Your ragout sounds lovely! Isnt it the greatest when you can make something so wonderful out of leftovers?
Hi, Beth Michelle! Thanks so much for your comments. :)
~ Kim
Hee Hee! I loved this!
I, too, only know what I like to call ‘cooking French’. I am OK with that :)
Great post! I especially LOVED the copper dish!
Just goes to prove that you don’t have to be a classically trained chef to know what you like to EAT. :) That dish was another flea market find — it says “Made in Montana” on the back and I’d love to know the history behind it. Another project for a rainy day… :) Thanks, Heather!
~ Kim
Onions, Carrots an Celery the holy trinity of French cuisine.. I love French cooking terms too.
Wen I was 19 I moved from Dublin to London an got a job at a high end French restaurant and all the orders were called in French it was truly scary for the first few weeks.
Votre ragoût est délicieux, je suis sûr
That’s one way to learn the language — and the cooking terms — in a hurry! Sounds like you’ve lived an interesting culinary life, Mike!
~ Kim
What a FUN post! I love your descriptive terms of the terminology! The Rag-ooo sounds delicious! …and your pictures are a feast for the eyes!
Glad you enjoyed it, Ann! I tend to have fun in the kitchen — guess it showed in my write-up. :) Thanks for your comments!
~ Kim
Having fun in the kitchen and in the bloggy world is what it’s all about, right?
Yes, ma’am! ;)
Looks delicious! I love when one meal produces enough leftovers to make a completely different second meal.
Thanks, Melissa! Maybe the Food Network will come up with a new show called “The Queen Of Leftovers” and we can show ’em how it’s done. :)
~ Kim
P.S. You read it here first! :)
Je te souhaite un très bon weekend, mon amie!
Merci, Jenna. The same to you, oui?
~ Kim
P.S. I’m out of French words now. :)
For a very long time I stopped eating all forms of animal protein. It was one of my many nutritional “experiments.” I have since reintroduced some of that meat back into my diet—not because I really missed it. It’s the “experience” of savoring a meal like the one you prepared here, with all of it charm and history and unspoken secrets. What kind of wine did they drink? Did they eat the meal on the deck, wrapped in blankets, listening to the lapping of water? Did they have a little chocolate for dessert?
Thank you for reminding me to savor EVERY meal. . .
Sue Ann, I was a vegetarian during one stretch in my life until the thought of a bacon cheeseburger did me in. Now I, too, “experiment” with my nutrition and only eat what makes me “feel good.” Especially chocolate. :)
~ Kim
P.S. Loved your thoughts about our meal — other than the blankets, yes ma’am! (Will do the “bundled up dinner setting” now that the weather’s cooler!)
Great post :D This is really up my street, thanks so much for sharing!
I think we live on the same street. :) Thanks for ambling my way!
~ Kim
Bonjour, Mademoiselle! I speak French too! Yipee! Besides this lovely phrase & Bon appétit, I know the vocab in menu too; like amuse-bouche, entrée & oh, oh, oh, my fave Foie Gras. Oops! Hahaha! That’s about all I know. LOL!
I love ragout but have never tried making it. Kim, u seem to be enjoying a high life too. Having Cabernet? Cool! It sounds so romantic. Life’s short, so we must enjoy while we can :)
Absolutely, Shirley! Any meal can be made special with love and care, eh? I generally cook from scratch so I use the “grocery budget extra” for life’s little luxuries: good wine, fresh flowers now and then, and chocolate! :)
~ Kim
Wow…how early you are my dear. C’est sans probleme, j’adore la recette. Bravo ma belle amie!
And on to “bing translate”. ;)
Au Naturel….oh you meant the food. LOL Luv ya!
Ah, sweet Isabelle — maybe you’ll teach me your beautiful language some day? I knew you’d catch the double entendre. :)
~ Kim