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.

Enjoy!

Ragout of Beef with Cranberries & Mushrooms

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 6 servings 1x

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Ingredients

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

Instructions

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.