Ragoût 

img_8492As soon the days start to get colder, ragout makes its appearance  at home. I like it because it is easy to cook, I just put everything in the pressure cooker and basically forget about it for the next 30 to 40 minutes, and so heartwarming.

In Panama we have a similar recipe, it is call carne guisada and of course it has a lot more spices and ingredientes than the classic French Ragoût, but the concept is the same and the main ingredients too: beef for stewing (usually flank, diced), potatoes and carrots. It was my mother in law who introduced me to this dish, and for that I’ll be eternally grateful.

Ingredients

  • 500 grams of beef
  • 1 onion diced
  • 6 carrots, diced
  • 6 potatoes, chunked
  • Salt and pepper
  • 1 bay leaf
  • Olive oil
  • 1 bouillon cube
  • 1 cup white wine
  • Water

Directions

Season the meat with salt and pepper an sauté with the onion over high heat in a saucepan until golden brown all around.
Add the carrots and potatoes  to the pot, mix very well, add bullion cube, wine and bay leaf, stir and allow for the alcohol to evaporate. Add enough water to cover the ingredients and put the lid on the pressure cooker. Cook for 30 to 40 minutes from the moment it starts steaming.

If you are not using a PC, cook over low heat for 1 hour, stirring occasionally,  until the meat is very tender and the sauce has reduced. Add more liquid if needed.

Remove the pot from the fire and let it rest a bit before serving.

Enjoy!

 

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