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Ragout Mistral
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(Recipe ID: 386)
Serves 6
Preparation time: 40 minutes; Cook time: 2 hours
Source: Vito De Carolis
Colorful and delicious dish named after the north wind that blows over the Mediterranean coast.
Ingredients
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- 1/4 cup Unsalted butter
- 1 cup Leeks, chopped
- 3 pounds Lean chuck, cut into 1-inch cubes
- 3 tablespoons All-purpose flour
- 2 cups Dry white wine, boiled 3 minutes
- 1 1/2 cups Beef broth
- 3 Tomatoes, peeled and chopped
- 3 Zucchini, cut into 1-inch thick slices
- 1 15 ounce can baby whole carrots, drained
- 1 14 ounce can of celery hearts, drained and cut into halves
- 1/2 cup Black olives, pitted, coarsely chopped
- 1 Baguette (french bread)
- 3-4 garlic cloves
Instructions
- Heat butter in a kettle over medium heat, sauté garlic and leeks until golden.
- Sprinkle meat with salt and peppercorn and roll cubes in flour.
- Brown the meat cubes on all sides in kettle.
- Add wine, beef broth and tomatoes.
- Cover and simmer gently, stirring occasionally, for 1½ hours or until meat is tender.
- Add zucchini and cook 10 minutes or until zucchini are tender, add carrots, celery and olives.
- Reheat until bubbly.
- Serve hot with baguette slices.
