CLASSIC FRENCH RAGOUT
The classic recipe for an authentic French-style ragout.
This is recipe is the classic foundation for an authentic French-style ragout —once you master it, you can freeze portions and later transform them into different styles of ragout. From here, the possibilities are endless—add bacon, olives, or even a hint of citrus zest for something unexpected. Play around and create your own signature ragout.
Serves 4-6 | Prep Time: 15 Min | Cook Time: 1.5-2 Hours
INGREDIENTS
1kg (2.2 lbs) beef (osso buco, short ribs, or chuck steak)
2 tbsp flour
1 carrot, cut into medium cubes
1 onion, cut into medium cubes
½ celery stalk, cut into medium cubes
2 garlic cloves, bruised
1 tbsp tomato paste
300ml (1¼ cups) red wine
500ml (2 cups) brown stock
Salt and pepper, to season
1 sprig of thyme
1 bay leaf
3 cloves
1 tsp honey
MISE EN PLACE
Season the beef generously with salt and pepper.
Prepare your mirepoix—onion, carrot, celery, and garlic—so everything is ready to go when you start cooking.
METHOD
Sear the Meat
Heat a heavy cast-iron pot over high heat and add a splash of oil. When the oil is shimmering hot, start searing the beef in batches. Don’t rush this step by overcrowding the pot—you want a deep brown crust on all sides, about 3 minutes per side.Cook the Mirepoix
Once the beef is seared and set aside, toss in your mirepoix. If the pot looks dry, add a touch more oil. Stir and scrape up any browned bits—this is pure flavor. Sprinkle in the flour and stir for 10 seconds to create a light roux.Deglaze with Wine
Stir in the tomato paste, mixing well before pouring in the red wine. Let it bubble and reduce slightly—this intensifies the flavor. Pro tip: In professional kitchens, chefs often wipe the inside of the pot with a kitchen towel at this stage for a clean, refined sauce.Slow Cook in the Oven
Pour in the brown stock, followed by thyme, bay leaf, cloves, and honey. Nestle the beef back into the pot, ensuring it’s submerged.Cover and cook at 170°C (338°F) for 2 to 3 hours, or until the beef falls apart easily when tested with a fork.
Tip
Want a Provençal-style ragout? Strain the sauce into a clean pot (you’ll notice how much smoother and glossier it looks!). Add chopped tomatoes and a few sprigs of fresh rosemary. Simmer on low-medium heat for 10 minutes, stirring occasionally.