Ragoût de bœuf facile avec purée de pommes de terre
Last updated Aug 25, 2022
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Ragoût de bœuf facile avec purée de pommes de terre
Serves: 6
Total: 55-60M
Prep: 15M
Cook: 40-45M
5.0
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Préparation de la recette
- 2.5 lbs. Bottom Round, cubed
- 2 Tbsp. Butter
- 1.5 cups chopped Celery
- 1.5 cups chopped Carrot
- 1.5 cups chopped Onion
- 6-7 cloves Garlic, sliced
- 2.5 Tbsp. Tomato Paste
- 1 cup Water or Broth
- 1/2 cup Red Wine (we used Pinot Noir)
- Handful of Thyme Leaves Salt and Pepper Potatoes:
- 2.5 lbs. Russet Potatoes, peeled and chopped
- 2 Tbsp. Butter
- 1/4 cup Milk
- Salt and Pepper
Description de l'étape
1
Preheat your oven to 325 degrees Fahrenheit. Sprinkle the beef cubes on all sides with salt and pepper.
2
Heat 1 tablespoon of butter in a dutch oven over medium heat. Once the butter is melted and bubbling, add about ⅓ of the beef cubes to the pot, making sure not to crowd them in the pot.
3
Allow them to sear for 1-2 minutes on each side, then transfer the meat to a bowl or plate. Add the second tablespoon of butter and repeat browning the rest of the meat. Set the meat aside.
4
Add onions, celery and carrots to the pot and stir with a wooden spoon to pull up the browned bits off of the bottom of the pot. Saute the vegetables for 3-4 minutes, until they soften. Add the sliced garlic and stir until the garlic is fragrant, then stir in the tomato paste.
5
Add the water/broth and red wine. Bring the mixture to a boil and add in the thyme leaves. Cover the pot and transfer it to the oven for 2 hours.
6
Use your ThermoPro TP16 Leave-In Meat Thermometer to check the center of the largest piece of beef. For a tender stew, you are looking for the center of the beef chunks to be around 200 degrees.
7
Add a little more water or broth if the beef is looking too dry and place the pot back into the oven, checking every additional 20-30 minutes until the desired temperature is reached.
8
While the beef is cooking, bring a large pot of water to a boil. Add in the potato chunks and cover the pot until the potatoes are tender. Drain the potatoes and mash them with butter, milk, salt and pepper.
9
Serve the stew alongside the mashed potatoes and garnish with parsley and black pepper before eating.
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