Today I’m sharing one of my new favorite dishes: Ragout of Beef with Cranberries and Mushrooms.
This awesome cookbook focuses on how to create delicious meals with inexpensive cuts of meat. In a tough economy, it’s definitely a must-have for your cookbook collection!
In this recipe, the combination of beef, cranberries, red wine and cream offer a sweet, tart robust beef flavor that I’ve never experienced before – but definitely want to revisit!
This dish is inexpensive to prepare and goes a long way. Serve the ragout over rice, noodles or with potatoes. I served this recipe over egg noodles.
- 8 ounces uncooked egg noodles, cooked according to package directions
- 1/4 cup (1/2 stick) unsalted butter
- 3 pounds boneless beef chuck roast (trim excess fat), cut into 1 inch cubes
- 4 large shallots, coarsely chopped
- 1 large yellow onion, coarsely chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 cups dry red wine, such as Pinot Noir or Cabernet
- 1 3/4 cups beef broth
- 1 cup whole berry cranberry sauce
- 1 (16 ounce) package fresh mushrooms
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Your favorite pasta, cooked according to package directions
- Melt butter in a dutch oven or stock pot over medium high heat. Add 1/2 of beef cubes and cook for 10 minutes, or until browned. Repeat for second half of meat. Transfer to a bowl and set aside.
- Add shallots, onions, mushrooms, thyme and rosemary to pot. Saute for 10 minutes or until lightly browned, stirring frequently.
- Return beef and juices to pot. Add wine, beef broth, cranberry sauce, salt, pepper and bring to a boil. Reduce heat, cover and simmer for 2 hours, or until beef is tender.
- Add cream and simmer uncovered for 30 minutes.
- Season with additional salt and pepper, if desired.
- Serve over pasta of your choice.
Recipe adapted from Falling Off The Bone Cookbook
- Category: Main Course
- Method: Simmer
- Cuisine: American
Keywords: beef with cranberries and mushrooms