Beef Ragout with Winter Root Vegetables

A derivative of the French verb ragoûter , meaning “to stimulate the appetite,” ragoût is a thick, rich, well-seasoned stew of meat, poultry or fish that can be made with or without vegetables.


Beef Ragout with Winter Root Vegetables

1 lb.Beef sirloin tip –or-

14 oz. canned Beef

1 cup beef stock

2 medium carrots, chopped

1 medium sweet onion, diced

1cup turnip, diced

2 tablespoons butter

2 tablespoons Vidalia Fig sauce

1 tablespoon Worcesteshire sauce

1 tablespoon fresh thyme

1 teaspoon corn starch

½ tablespoon olive oil

¼ teaspoon celery salt

¼ teaspoon anchovy paste

Salt and pepper to taste

Brown sirloin tip in olive oil and brown, turning once. Sit beef aside. Add one tablespoon butter to 12” skillet. Melt butter and add onion, Sauté over medium heat until caramelized. Add carrots and turnip and continue to sauté for 6 minutes. Add beef stock, Vidalia Fig sauce, Worcestershire sauce, anchovy paste, brown sugar and remaining tablespoon of butter then stir until simmering. Dissolve cornstarch in ¼ cup warm water, then add to mixture. Add, fresh thyme, celery salt, pepper and salt, simmer until sauce thickens.

*Serve over buttered egg noodles and sprinkle with fresh grated Parmigiano-Reggiano cheese and fresh thyme.

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Filed under beef, root vegetables, sauces, stews

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