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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Spicy Beef Ragout

March 7, 2015 by Mary 24 Comments

I LOVE entertaining! I love bringing different groups of people together. I love feeding a whole big bunch of people and making them happy. (Think that has anything to do with being the youngest of six kids with five older brothers?) The week before last, we had only five other people over for dinner, yet the appetizer hour sounded like 20, the conversation was so loud. After dinner while still at the table, the discussion got political with both sides being heated. Us girls all got up and busied ourselves in the kitchen, cleaning up, worried that the temperature was getting too hot and wondering how we could change the course of the conversation. But no, this was all friendly sparring and intellectual discourse.

Everyone left on a very happy note (with full bellies I might add – everyone had seconds on both the entrée and dessert!) and while washing wine glasses, my husband remarked on how much he LOVED the discussion. The next day, each thank-you note from the guys mentioned how much they enjoyed the spirited political discussion. Go figure. Anyway, for the main course I made this amazing Spicy Beef Ragout.

Even though it is now March and daylight savings time starts tonight, it is still cold and this is the perfect dish to warm the soul. Hearty and so very good, make it now. You will be delighted. I bought nearly 3.4 pounds of meat and trimmed most of the fat, to end up with at least 3 pounds. This makes for a really healthy dish as even after refrigeration, there was no fat to skim off. Spicy Beef Ragout on platter. Here it is.

As I said, EVERYONE had seconds. After I had served the first helping, they all made fun of me as to how much I had made. Ahem. There wasn’t a real single serving left – only one piece of meat and a handful of noodles. I made this on a Sunday to serve on Thursday. Letting it sit in the fridge to “mature” is the very best thing to do. Plus it makes for an easy dinner the night you are serving it!

SPICY BEEF RAGOUT – serves 6 – 8

13 plum tomatoes, quartered lengthwise
3 Tbs. extra virgin olive oil, plus more for drizzling on noodles
Salt 
Fresh ground black pepper
7 sprigs fresh thyme
3 lbs. trimmed beef chuck cut in 2” chunks
½ of a large fennel bulb, chopped
1 cup finely chopped leeks (white and light green parts only)
2 shallots, finely chopped
8 cloves garlic, minced
2 Tbs. flour
15 large Sicilian green olives, pitted and chopped
3/4 tsp. crushed red chile flakes
2 cups robust red wine
½ cup beef stock
3 branches fresh rosemary, each about 7” long
2 small fresh bay leaves
1 lb. egg noodles
Chopped Italian parsley for garnish

Spicy Beef Ragout - tomatoes on the pan.

Line a rimmed baking sheet with aluminum foil. Pile tomatoes on top, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on the foil-lined baking sheet, skin side down. Set aside. 
Spicy Beef Ragout - browned meat.

Heat remaining oil in an ovenproof casserole on medium high. Dry meat, season with salt and pepper and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.

Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole.
Spicy Beef Ragout cooking in the pot.

Stir in the branches of rosemary, bay leaves and remaining thyme, making sure they are immersed into the meat and liquid. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours. Remove the pans from the oven. Check seasoning of meat. Cool and then refrigerate for 1 – 5 days.

Remove from refrigerator for one hour before putting in the oven. Reheat, covered, in a 250 – 300 degree oven for 45 minutes to an hour. Boil 1 lb. of egg noodles in salted water. (I cooked them 3 minutes less than the package directions stated.) Drain and spread out on a large platter. Drizzle with a tiny bit of olive oil. Transfer meat and sauce atop the noodles.

Warm the tomatoes in the microwave for a minute or two, arrange tomatoes on top and sprinkle on chopped parsley. Serve with LOVE and enjoy thoroughly!!!

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Filed Under: Dinner Tagged With: beef stews, easy beef recipes, easy entertaining, hearty winter dinners, spicy beef ragout

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Comments

  1. Angie@Angie's Recipes says

    March 7, 2015 at 11:17 PM

    You cook so well, Mary. The beef chunks look so tender and melt-in-mouth. Love the extra portion of roasted tomato topping.
    Angie@Angie’s Recipes recently posted…Freekeh Coconut Banana MuffinsMy Profile

    Reply
    • Mary Frances says

      March 8, 2015 at 1:58 AM

      Thanks Angie!! You’re sweet!! And you make lots of sweet luscious things!!

      Reply
  2. Suzanne says

    March 8, 2015 at 7:57 AM

    Looks wonderful Mary Frances, I love how you kept the tomatoes in whole pieces. I can understand why everyone gobbled it up. Leaving it to “mature” in the fridge for a day or two is the best.

    Reply
    • Mary Frances says

      March 10, 2015 at 2:19 PM

      Yes Suzanne – that is the beauty of stews – getting better as they age. (If only that could happen with us!)

      Reply
  3. Jovina Coughlin says

    March 8, 2015 at 9:57 AM

    This looks like a wonderful recipe. Certainly one that guests would love. Photos are lovely.
    Jovina Coughlin recently posted…Italian Regional Cooking – AbruzzoMy Profile

    Reply
    • Mary Frances says

      March 10, 2015 at 2:20 PM

      Thanks Jovina!! Knowing how you cook and what you like, I think you would love this!!

      Reply
  4. Raymund says

    March 8, 2015 at 2:55 PM

    This would be so good for dinner, I can smell the aroma from here 🙂
    Those tomatoes looks so good, Mmmmmm!
    Raymund recently posted…Tonkotsu RamenMy Profile

    Reply
    • Mary Frances says

      March 10, 2015 at 2:20 PM

      Thanks Raymund!! 🙂

      Reply
  5. Maureen | Orgasmic Chef says

    March 8, 2015 at 9:27 PM

    Oh yes, this is a meal I would enjoy so much. I love how you’ve presented it.
    Maureen | Orgasmic Chef recently posted…Downstairs Restaurant, SydneyMy Profile

    Reply
    • Mary Frances says

      March 10, 2015 at 2:21 PM

      You would like this Maureen – and so would John – and removing the fat beforehand even makes it healthy!!

      Reply
  6. John@Kitchen Riffs says

    March 11, 2015 at 3:02 PM

    What an interesting ragout! Really clever recipe — I love this! Particularly since I’m a sucker for roasted tomatoes. 😉
    John@Kitchen Riffs recently posted…Easy and Tasty Roast CabbageMy Profile

    Reply
    • Mary Frances says

      March 12, 2015 at 8:42 PM

      Thanks John – and yes, the roasted tomatoes were SO good!!

      Reply
  7. Evelyne@cheapethniceatz says

    March 12, 2015 at 8:06 PM

    Nothing beats an endorsement like everyone having seconds! Your ragout looks delish!
    Evelyne@cheapethniceatz recently posted…Now this is an amazing Lebanese Shish Taouk RecipeMy Profile

    Reply
    • Mary Frances says

      March 12, 2015 at 8:43 PM

      So true Evelyn – thank you!!

      Reply
  8. Lorraine @ Not Quite Nigella says

    March 13, 2015 at 3:29 AM

    You can really tell that it’s good when people have seconds! 😀 This looks wonderful and I love spicy food!
    Lorraine @ Not Quite Nigella recently posted…Beetlejuice Cookies For Friday the 13th!My Profile

    Reply
    • Mary Frances says

      March 13, 2015 at 9:04 AM

      Thanks Lorraine – this wasn’t that spicy but just the right amount of a surprise kick – and my hot peppers are from a friend who lives in Turkey and they’re really hot! – so if you like spicy and have chili flakes from the regular grocery store, you may want to add more.

      Reply
  9. Rachel says

    March 13, 2015 at 8:39 AM

    I love your combination of herbs, plus the fennel. I bet the flavor is complex, yet still a comfort food. Looks delicious!
    Rachel recently posted…Italian Cabbage and Celeriac SoupMy Profile

    Reply
    • Mary Frances says

      March 13, 2015 at 9:06 AM

      Exactly right Rachel – the fennel is different and nice!! Thank you for commenting!

      Reply
  10. Chris says

    March 14, 2015 at 5:02 PM

    I loved this post, Mary Frances! And the meal looks so delicious! I love anything beef!

    Reply
    • Mary Frances says

      March 15, 2015 at 5:50 PM

      Thank you Chris!!

      Reply
  11. CakeSpy says

    March 15, 2015 at 6:39 PM

    This looks like a perfect sunday supper type dish to me!!
    CakeSpy recently posted…20 Tasty Green Foods For St. Patrick’s DayMy Profile

    Reply
  12. Mimi says

    March 16, 2015 at 12:28 PM

    Oh this looks and sounds lovely! I love the roasted tomatoes and the final presentation!
    Mimi recently posted…Onion ConfitMy Profile

    Reply
  13. Chef Devaux says

    December 4, 2015 at 5:16 PM

    What an interesting ragout recipe. I love the way you make the tomatoes. And the flavours are delicious.
    Chef Devaux recently posted…Salmon Dreams Sushi RecipeMy Profile

    Reply
    • Mary Frances says

      December 5, 2015 at 1:15 PM

      The slow roasted tomatoes are SOOOO delicious!!

      Reply

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