Beef Bour-Garlic-non
Slow-Braised Ground Beef and Tomato Ragout with Caramelized Garlic
1 hour 25 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This French-inspired ragout proves ground beef has a place in the land of velvety stews and deep flavor. You'll learn the dark art of caramelizing garlic and coaxing maximum richness from humble ingredients, no fancy beef cuts required.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the sliced garlic and cook, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Transfer to a small bowl.
- 02Add the remaining 1 tablespoon of oil to the pot. Stir in onion, carrot, and celery with a pinch of salt. Cook until very soft and lightly golden, about 10 minutes.
- 03Increase heat to medium-high. Add ground beef and cook, breaking it up with a spoon, until well browned and most liquid has evaporated, about 8 minutes.
- 04Stir in tomato paste and cook, stirring constantly, for 2 minutes until darkened in color.
- 05Pour in red wine to deglaze, scraping up all the tasty brown bits from the bottom. Simmer until reduced by half, about 2-3 minutes.
- 06Add beef broth, chopped tomatoes, bay leaf, and thyme sprigs. Bring to a boil, then reduce to low, partially cover, and simmer gently for 45 minutes. Stir occasionally.
- 07Remove lid, discard bay leaf and thyme sprigs, and stir in unsalted butter until melted for a glossy finish. Return caramelized garlic to the pot. Taste and adjust salt and black pepper.
- 08Serve hot over thick slices of crusty bread or a heap of mashed potatoes. Garnish with the chopped parsley.
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