Beef Ragout with Burgundy

Dave Smith


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


★★★★★ 1 vote

24 Hr
2 Hr 40 Min


  • 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
  • 2 Tbsp
  • 1 tsp
    black pepper
  • 1 Tbsp
    rufus teague spicy meat rub

How to Make Beef Ragout with Burgundy


  1. Dice the meat and pat dry.
  2. Season with pepper and Rufus Teague Spicy meat rub
  3. Marinade overnight in the wine. On the following day drain off the wine.
  4. Sauté the sliced mushrooms and chopped onions in hot butter, add the meat and let it brown a little.
  5. Then 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.
  6. I like to serve with boiled noodles with butter and fresh salad. But my wife likes rice better, your choice.

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About Beef Ragout with Burgundy

Course/Dish: Beef

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