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…
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,