Wine-Kissed Beef Ragout

Wine-Kissed Beef Ragout

A rich and deeply flavorful ragout made with tender ground beef, aromatic vegetables, and red wine, slow-simmered to perfection and served over creamy mashed potatoes.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1 pound ground beef and cook, breaking it up, until browned. Drain excess fat and set beef aside.
  2. Add the 1 each yellow onion, 2 carrots, and 2 celery stalks to the pot. Cook until softened, about 8-10 minutes. Stir in the 3 cloves garlic and cook for 1 minute until fragrant.
  3. Deglaze the pot with 3/4 cup dry red wine, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated, about 3-5 minutes.
  4. Return the browned beef to the pot. Stir in the 1 (28-ounce) can crushed tomatoes, 1 cup beef broth, and 1 teaspoon dried thyme. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for at least 45-50 minutes, or longer for deeper flavor, stirring occasionally. The ragout should be thick and rich.
  6. About 20 minutes before the ragout is done, place the 2 pounds russet potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well.
  7. Return the drained potatoes to the hot pot. Add 1/2 cup milk and 2 tablespoons butter. Mash until smooth and creamy. Season with additional salt and pepper to taste.
  8. Serve the Wine-Kissed Beef Ragout hot over the creamy mashed potatoes.

Notes

The ragout can be made ahead and refrigerated for up to 3 days, or frozen for longer storage. Flavors often improve the next day.

Nutrition (per serving)