Oven-Baked Beef Ragout
This dish was very simple in it's design, but it needed just a dash of sprucing! Some advise for parents flying solo: make this when the chaos is at its minimum, for the sauce gods demand your undivided attention. I say that because our home runs on Loki energy, so there was much fire manipulation to avoid disasters. Sauces are something that I absolutely adore, and the original recipe had an extremely user-friendly sauce that could become a stroganoff of sorts with the addition of sour cream. That sounded like an amazing idea, but on purpose sounded better, and a sauce was born. It's gently seasoned, so rock whatever your mouth needs to make it your own, and enjoy the yum!
Servings:
8
yield(s)
Prep Time:
15
mins
Cook Time:
95
mins
Total Time:
110
mins
Ingredients
-
1.5
lb
stew meat
(cubed)
-
.5
large white onion
(medium diced)
-
.5
lb
baby portabella mushrooms
(rough chopped)
-
3
medium potatoes
(1/8 inch thick coins)
-
3/4
cup
all-purpose flour
-
6
tbsp
unsalted butter
(room temp)
-
12
oz
heavy cream
-
20.5
oz
beef stock
(not cold)
-
1.5-2
tsp
salt
-
1/4
tsp
smoked paprika
-
1/4
tsp
cardamom
-
1/8
tsp
white pepper
Instructions
-
Pre-heat oven to 350 degrees, lightly oil 9x13 casserole dish
-
Place prepped mushrooms and onions in the casserole dish, in an even layer
-
Brown stew meat cubes in a pan over medium-high heat with just a touch of oil to prevent sticking; pull browned meat from pan and set atop mushrooms and onions
-
Add butter to the pan
-
Whisk in flour; cook roux 2-3 minutes
-
Gently whisk in heavy cream until it comes together
-
Gradually whisk in beef stock, then add seasonings; simmer 2-3 minutes
-
Pour sauce over the meat, mushrooms, and onions
-
Bake uncovered for 30 minutes, pull to stir, then bake an additional 40 minutes
-
Pull, stir, and shingle potato coins across the top, then bake for 25 minutes; turn it to broil the last 3-5
-
Pull and rest 10 minutes