Beef Bourguin-Yes!
Slow-Simmered Ground Beef Ragout with Roasted Tomatoes and Garlic
2 hours
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight we're taking a detour through the French countryside, without booking a flight or mortgaging the house. This ragout leans on the magic of roasted tomatoes and garlic to coax out beefy, umami-packed depth worthy of a good baguette.
Equipment needed
- Dutch oven
- rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Arrange plum tomatoes cut side up on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
- 02Add garlic cloves to one corner of the sheet and toss them with a splash of the oil. Roast tomatoes and garlic for 35 minutes until tomatoes are collapsing and garlic is golden and soft.
- 03While tomatoes roast, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced onion and cook, stirring, until translucent, about 5 minutes.
- 04Increase heat to medium-high. Add ground beef and 1/2 teaspoon kosher salt. Cook, breaking up meat with a spoon, until browned and most liquid has evaporated, about 8 minutes.
- 05Stir in tomato paste and cook for 2 minutes until brick red and fragrant.
- 06Pour in dry red wine, scraping up any browned bits from the pot. Let it simmer for 3 minutes to reduce slightly.
- 07Add beef stock, roasted tomatoes and garlic (with their juices), bay leaf, thyme sprigs, carrot, and remaining 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 45 minutes, stirring occasionally.
- 08Uncover, turn heat to medium-low, and simmer another 30 minutes, stirring now and then, until the ragout thickens and flavors deepen.
- 09Fish out bay leaf and thyme stems. Swirl in unsalted butter for richness.
- 10Taste and adjust salt and pepper if needed. Ladle ragout into bowls, top with parsley, and serve with crusty French bread for dunking.
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