Cowboy-Style Beef and Vegetable Ragout Recipe (2024)

FAQs

What is the method of cooking ragoût? ›

The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.

A cowboy steak is an extra-thick-cut, bone-in ribeye steak with some of the bone left exposed. The bone is carefully cleaned, a technique called “frenching," for an impressive presentation.

A ragout is essentially the same as a stew, except that most recipes for ragout are originally French, and often the meat and vegetables are cut into smaller pieces than in a typical stew. Ragouts vary in flavor and ingredients — you can skip the meat and make a vegetarian ragout, for example.

The term ragoût is still used internationally today generally to indicate a meat (or fish) stew with vegetables, served as a main course or side dish with rice, mashed potatoes, or polenta.

Most of us are at least familiar with Sauce Bolognese, a classic tomato-based Ragù usually made with ground beef. The French ragout is a simmered stew of fish, meat, or vegetables. While it could be served with pasta or other starches such as couscous or polenta, it can definitely stand on its own.

ra·​gout ra-ˈgü Synonyms of ragout. 1. : well-seasoned meat and vegetables cooked in a thick sauce.

before cooking. Now Preheat oven to 250 degrees. Roast the meat on a rack until a leave in thermometer reads an internal temperature of 125 degrees (for medium rare) 120 degrees (for rare). Cook time will be about 50 – 75 minutes.

Cowboy cuts, since they're part of the ribeye steak cut, also come from the rib section of the animal. What makes it different from a ribeye, though, is that it will come with about five or six inches of the rib bones still attached.

Per the food dictionary on Epicurious, definitions are: Ragout [ra-GOO] – 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.

Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

What does ragout taste like? ›

Ragù is an Italian meat-based pasta sauce with a little bit of tomato/tomato paste (but not overwhelmingly tomato like a marinara would be). Think bolognese. What is this? Ragout, on the other hand, is a thick and chunky French stew, meat or veg-based and cooked long and slow until the flavors are rich and robust.

Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables — or even just vegetables. You can eat it on its own, or with a starch like polenta, couscous, or pasta.

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

Synonyms. stew. She served him a bowl of beef stew. hash. casserole.

Mirepoix is a recipe base made from diced vegetables that are cooked slowly (usually with some sort of fat, like butter or oil) to sweeten and deepen the flavors of a dish. The mix is cooked over very low heat, as the intention is to intensify the vegetables' flavor — not to caramelize them.

Broiling is a cooking technique that uses direct heat from above to cook your food in the oven. It's a bit like upside-down grilling. Broiling is a good way to cook thinner, leaner cuts of meat like butterflied chicken breasts, pork tenderloin medallions, strip steaks, kabobs and vegetables.

Fricassee is a hybrid cooking method that combines both wet and dry heat. It falls halfway between a saute (in which no liquid is added) and a stew (which contains added liquids). Chicken fricassee is a traditional French dish with a creamy white sauce.

Traditionally, confit simply refers to any sort of preserved food, whether it's meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup;* with meats and vegetables, a pure fat.