Beef Ragout with Burgundy

Dave Smith

By
@DaveSSmith1

Here's a clay cooker recipe for you. I'm being pestered by Gremlins online today. I already entered one recipe and now it's gone, or somewhere else. I'll try to find it or enter it again. Keep in mind these recipes were written and/or translated by a European in the '60's. Back in my cooking days


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Rating:
★★★★★ 1 vote
Comments:
Prep:
24 Hr
Cook:
2 Hr 40 Min

Ingredients

2 1/2 lb
beef chuck, boneless
1 1/2 c
red wine, dry burgundy
12 oz
mushrooms, fresh
1
sweet pepper
2
onions, vidalia, peeled
1
bay leaf
2 clove
garlic
2 Tbsp
buffer
1 tsp
black pepper
1 Tbsp
rufus teague spicy meat rub

KOSHER SALT & BUTCHER BLACK PEPPER TO TASTE

Step-By-Step

Step 1 Direction Photo

1Dice the meat and pat dry.

Step 2 Direction Photo

2Season with pepper and Rufus Teague Spicy meat rub

3Marinade overnight in the wine. On the following day drain off the wine.

Step 4 Direction Photo

4Sauté the sliced mushrooms and chopped onions in hot butter, add the meat and let it brown a little.

Step 5 Direction Photo

5Then transfer all to the soaked ROMERTOPF and add the sliced pepper, crushed garlic, bay leaf plus salt and pepper to taste. Pour over one cup of the wine. Cover and cook in a hot oven (400 F. - Gas mark 6) for 2 1/2 hours - or until meat is tender.

6I like to serve with boiled noodles with butter and fresh salad. But my wife likes rice better, your choice.

About this Recipe

Course/Dish: Beef