Beef Ragout with orecchiette pasta and garlic BAGUETTES
Recipe created for Arbuckle Creek Farms by Chef Jacob Lyons. Styled on location, at our farm with photography from Hunter Ryan Photo.
Beef Ragout is a hearty family meal, that has just the right amount of spice. This recipe utilizes a lower grade cut of beef (Top Round), while bringing all the flavor and tenderness.
Ingredients
1lb Top Round Steaks
1/3 cup Diced Celery
1/3 cup Diced Carrots
1/3 cup Diced Sweet Onions
10 Fresh Sliced Basil Leaves
1 cup Beef Bone Broth
28 oz Crushed Tomatoes
2 1/2 tbsp Olive Oil
1 tbsp Salted Butter
1 1/2 tsp Salt
1 tsp Black Pepper
1 tbsp Fresh Chopped Garlic
1 tbsp Fresh Chopped Rosemary
1 tsp Fresh Chopped Thyme
1 box Orecchiette Pasta - cooked per instructions
Cut steaks into 1" cubes. Season with 1 tbsp olive oil, salt, black pepper, rosemary, and thyme. Pre heat your oven to 350. Heat 1 1/2 tsp olive oil and butter in a Dutch oven, over medium heat. Once hot, brown beef cubes and set aside. Add celery, carrots, onions, garlic and basil, to the hot pan. Sauté until the onions are translucent (about 4 min). Add bone broth to deglaze pan. Stir to loosen bits from pan. Add tomatoes and bring to a simmer. Add beef, stir to incorporate. Cover and braise in the oven for 1 1/2 hours.
This dish can be crock pot friendly! Brown beef cubes. Add beef and all other ingredients to the crock pot. Cook on low for 7 hours.
Ingredients
1 Whole Baguette
3 tbsp Salted Butter
1/2 tbsp Fresh Diced Garlic
1/2 tbsp Fresh Diced Parsley
Slice the baguette on the bias. Melt butter. Add garlic and parsley to melted butter. Brush mixture onto bread and grill until crispy.