Is there anything more comforting than a hearty beef stew? I’ve been tweaking this recipe for months to bring you the most delicious beef ragout for Disney Dinners: Beauty and the Beast. This is a great dinner party recipe because it cooks for hours so you can do all of the work in the afternoon long before slipping into your party dress!
This recipe really makes four large bowls but it’s so rich, my mom and I couldn’t finish ours when I did a trial run of my menu so I decided I could easily stretch the recipe six ways with baguette and multiple courses for my Beauty and the Beast dinner party. I toyed with making more and using my Dutch oven but the whole point was to come up with my own beef ragout recipe for Le Creuset’s limited edition Beauty and the Beast soup pot, which I snatched up within the hour of it being announced last year.
If for some reason you’re opposed to cooking with wine, use 4 cups of beef stock instead and omit the wine. If you’re using wine, use something you actually like to drink. I used Noble Vines Pinot Noir on party day. This would be delicious served over mashed potatoes.
2 tablespoons olive oil, divided
2-pound beef chuck roast
2 1/2 teaspoons kosher salt, divided
Freshly ground black pepper, to taste
1 yellow onion, minced
3 cloves garlic, minced
1 tsp herbes de provence
2 cups red wine
2 cups beef stock
2 bay leaves
2 large carrots, peeled and sliced
2 Yukon gold potatoes, cut into bite-sized chunks
1 box button mushrooms
1/2 cup pearl onions, peeled
1 14.5 oz can tomato sauce
2-3 sprigs oregano
Parsley for garnish
Baguette for serving
- Preheat oven to 350 degrees. First prep your vegetables for stress-free beef ragout: peel, slice the carrots, cut potato into bite-size chunks, peel pearl onions, and clean mushrooms with a damp paper towel and cut in half. On a separate cutting board, dice onion and mince garlic.
- Heat 1 tablespoon olive oil in a Dutch oven or Le Creuset Beauty and the Beast soup pot set over medium heat. Season chuck roast all over with 2 teaspoons ground sea salt and pepper. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. Turn heat to low and pour off fat.
- Heat remaining olive oil in the pan. Add onions and garlic and sweat slowly until translucent. Season with herbes de provence and 1/2 tsp salt. Pour in wine, broth, carrots, potatoes, pearl onions, bay leaves, and mushrooms, increase heat to medium, and simmer rapidly until reduced slightly, scraping up any brown fond that forms on the bottom.
- Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.
- Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium-low heat. Return the shredded beef to the pot, along with the oregano sprigs, tomato sauce, and a pinch of sugar. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes or until vegetables are fork-tender. Taste and season with additional salt if needed. Remove oregano sprigs and bay leaves before serving.
- Serve with crusty french bread! Delicious over mashed potatoes.
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