Cabernet Beef Ragout
A rich and flavorful beef ragout simmered with Cabernet Sauvignon, carrots, pearl onions, and herbs, perfect for hearty dinners and special occasions.
Ingredients
- 2 tsp. coarse ground garlic
- 2 tsp. dried fines herbes ⓘ
- 1 tsp. pepper
- 2 lb. lean boneless beef sirloin steak ⓘ
- Pam ⓘ
- 3 c. beef broth ⓘ
- 2 c. Fetzer Vineyards Valley Oaks Cabernet Sauvignon
- 1/4 c. all-purpose flour ⓘ
- 3 c. sliced carrots ⓘ
- 2 Tbsp. tomato paste ⓘ
- 1 Tbsp. minced garlic ⓘ
- 1 tsp. minced fresh rosemary ⓘ
- 2 c. frozen pearl onions ⓘ
Instructions
- Combine coarse ground garlic, dried fines herbes, and pepper. Sprinkle over the beef steak pieces.
- Coat a large nonstick skillet with Pam and heat over medium-high heat until hot.
- Add the marinated beef steak to the skillet and cook until browned on all sides, stirring frequently.
- Transfer the browned beef to a 4-quart casserole dish.
- In the same skillet, add sliced carrots, pearl onions, minced garlic, tomato paste, and minced rosemary. Cook briefly.
- Add 2 cups of beef broth and red wine to the skillet, scraping up any browned bits.
- Pour the mixture over the beef in the casserole.
- Stir in remaining beef broth and flour, then cover and simmer until beef is tender, about 1.5 to 2 hours.
- Serve hot, garnished with fresh herbs if desired.
Tips & Substitutions
For a richer flavor, consider marinating the beef in the wine for a few hours before cooking. You can substitute the Cabernet Sauvignon with any full-bodied red wine. If you prefer a thicker sauce, add more flour or let the ragout simmer uncovered towards the end. Adding mushrooms can enhance the dish further, complementing the beef beautifully.
Serving Suggestions
Serve this hearty ragout over a bed of mashed potatoes or alongside crusty bread for a comforting meal. It pairs beautifully with a side of steamed green beans or a fresh salad. For a complete dinner experience, consider offering a glass of the same Cabernet Sauvignon used in the recipe.
Storage & Reheating
Leftover Cabernet Beef Ragout can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simmer gently on the stove until warmed through. If the sauce thickens too much, add a splash of beef broth or water to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cabernet Beef Ragout contains roughly 2046 calories, with 71g protein, 402g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (173% of the Daily Value), protein (141% of the Daily Value), and iron (131% of the Daily Value). Note that it is relatively high in sodium, at 1261mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute other cuts like chuck roast or brisket, which will become tender when cooked for a longer period. Just be sure to adjust cooking times as necessary, since different cuts may vary in tenderness.
Is it possible to make this dish in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender and the flavors meld beautifully.
Can I add other vegetables to the ragout?
Certainly! Feel free to incorporate vegetables like potatoes, peas, or bell peppers, depending on your preference. Just keep in mind that cooking times may vary, so add them accordingly to ensure everything is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).