Entree: Wallis and Futuna – Northern Culinary Region – Ragoût de Boeuf (Slow-braised beef stew with root vegetables, wine, and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) bacon or smoked pancetta, diced
- 1 large onion, roughly chopped
- 2 cloves garlic, minced
- 3 carrots, peeled and cut into 1/2-inch (1.3 cm) rounds
- 2 celery stalks, sliced
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) red wine (use a drinkable wine)
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (5 g) brown sugar or palm sugar
- Salt and black pepper to taste
- 2 tbsp (30 g) butter
- 2 tbsp (30 ml) chopped fresh parsley, for garnish

Instructions

1. Pat beef dry, season with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and brown beef in batches until deep golden; remove and set aside.
2. Add diced bacon to the pot and cook until fat renders and pieces are crisp; remove with a slotted spoon and reserve.
3. Reduce heat to medium, add onion and a pinch of salt; sauté until translucent, about 5 minutes. Add garlic, carrots, and celery and cook 3–4 minutes more.
4. Stir in tomato paste and flour, cook 1–2 minutes to remove raw flour taste. Deglaze with red wine, scraping up browned bits; simmer 2–3 minutes to reduce slightly.
5. Return browned beef and reserved bacon to the pot. Add beef stock, bay leaf, thyme, and brown sugar. Bring to a simmer, then cover and transfer to oven preheated to 325°F (160°C) or reduce flame to low on stovetop.
6. Braise gently until beef is fork-tender, about 2 to 2 1/2 hours. Check once and adjust liquid with additional stock if necessary.
7. When tender, skim any excess fat, remove bay leaf and thyme sprigs. Stir in butter to finish and adjust seasoning with salt and pepper.
8. Serve hot, garnished with chopped parsley, over mashed potatoes, rice, or crusty bread.