Braise Anatomy
Basil-Infused Ground Beef and Red Wine Ragout with Chive-Sour Cream
1 hour
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Channel your inner French bistro chef with this cozy, aromatic beef ragout. The basil and red wine do a little waltz, while a dollop of chive-flecked sour cream brings it all together like a culinary group hug.
Ingredients
Yield
4
Instructions
- 01Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add onion, carrot, and celery, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 02Add garlic and tomato paste. Cook, stirring constantly, for 1 minute until the tomato paste darkens slightly.
- 03Add ground beef and cook, breaking it up with a spatula, until browned and most of the moisture has evaporated, about 7 minutes.
- 04Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom. Let simmer for 3 minutes to reduce slightly.
- 05Stir in beef broth, basil leaves, oregano, salt, pepper, and bay leaf. Bring to a gentle simmer.
- 06Cover, reduce heat to low, and cook for 30 minutes, stirring once or twice.
- 07Uncover, remove bay leaf, and stir in butter. Simmer uncovered for 5 minutes to thicken slightly.
- 08In a small bowl, combine sour cream and most of the chives, reserving a pinch for garnish.
- 09Ladle ragout into bowls. Top each with a generous spoonful of chive-sour cream and the reserved chives. Serve with crusty bread on the side.
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