What is Beef & Mushroom Ragout with Polenta?
Beef & Mushroom Ragout with Polenta is a savory, comforting dish that combines tender beef, earthy mushrooms, and a flavorful sauce, served alongside creamy, buttery polenta. This dish is perfect for cold days, offering a hearty, rich flavor profile that is both satisfying and soul-warming. The ragout, made with beef and mushrooms, creates a delicious stew-like base, while the polenta provides a creamy, slightly sweet contrast. With simple yet flavorful ingredients, this dish is ideal for dinner with family or friends.
The Origin of Beef & Mushroom Ragout with Polenta
Ragout is a traditional French stew that has been adapted and embraced by various culinary cultures across Europe. The word “ragout” originates from the French verb “ragoûter,” meaning “to revive the taste,” reflecting the dish’s ability to awaken rich, deep flavors through slow cooking. Polenta, a staple in Italian cuisine, is made from cornmeal and is often served as a side dish or base for hearty stews. Together, the beef and mushroom ragout combined with creamy polenta represents a fusion of French and Italian culinary traditions.
Ingredients for Beef & Mushroom Ragout with Polenta
For the Ragout:
- 2 tbsp olive oil
- 2 lbs (900 g) beef chuck or stewing beef, cut into 1 ½-inch cubes
- Salt and black pepper, to taste
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 10 oz (300 g) mushrooms (cremini or mixed wild), sliced
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth)
- 2 cups beef stock
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
For the Polenta:
- 4 cups water (or half water, half milk for creamier polenta)
- 1 cup coarse polenta (cornmeal)
- 2 tbsp butter
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Step-by-Step Directions and Preparation Method
Making the Ragout
- Brown the Beef:
Start by patting the beef cubes dry with paper towels. This helps in achieving a good sear. Season the beef with salt and pepper. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, ensuring each side is well-seared. Once browned, remove the beef from the pot and set it aside on a plate. - Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften. Add the minced garlic and sliced mushrooms, and cook for another 5 minutes, until the mushrooms release their moisture and become tender. - Create the Flavor Base:
Stir in the tomato paste and cook for 1–2 minutes. The tomato paste will deepen in color and flavor, adding richness to the dish. Pour in the red wine (or beef broth) to deglaze the pot, scraping up any browned bits stuck to the bottom. Let the wine reduce slightly for about 3–5 minutes. - Simmer the Ragout:
Return the browned beef to the pot. Add the beef stock, crushed tomatoes, thyme, and bay leaves. Stir to combine and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and simmer for 2 to 2 ½ hours until the beef becomes tender. Alternatively, you can transfer the pot to a 325°F (160°C) oven and cook for the same amount of time. - Final Adjustments:
Once the ragout is done, remove it from the heat. Discard the bay leaves, and adjust the seasoning with additional salt and pepper if necessary.
Making the Polenta
- Cook the Polenta:
In a large saucepan, bring 4 cups of water (or half water, half milk for a creamier texture) to a boil. Add a pinch of salt to the water. Gradually whisk in the coarse polenta to avoid lumps. Once the polenta is incorporated, reduce the heat to low and cook, stirring frequently, for about 25–30 minutes. The polenta will thicken and become creamy. - Finish the Polenta:
Stir in the butter and Parmesan cheese, allowing them to melt and incorporate into the polenta. Season with salt and pepper to taste. The polenta should be smooth, creamy, and slightly firm to the touch.
To Serve
Spoon a generous portion of creamy polenta onto plates or bowls. Top with the beef and mushroom ragout, ensuring the ragout is served over the polenta for maximum flavor absorption. Garnish with freshly chopped parsley and, if desired, an extra sprinkle of grated Parmesan cheese.
Variations of Beef & Mushroom Ragout with Polenta
While the classic beef and mushroom ragout is already a delicious comfort dish, there are several variations you can explore:
- Vegetarian Version:
Replace the beef with hearty vegetables such as root vegetables, mushrooms, and lentils for a vegetarian-friendly version of the ragout. You can also add beans for extra protein. - Spicy Ragout:
For those who enjoy a bit of heat, you can add chili flakes or a chopped fresh chili to the ragout while cooking. This will give the dish an extra kick without overpowering the rich flavors. - Add Red Wine:
Using a dry red wine like Cabernet Sauvignon or Merlot enhances the depth of the ragout. You can also use a splash of balsamic vinegar for additional richness. - Polenta Variations:
If you prefer a softer and creamier polenta, increase the amount of milk in place of water. You can also stir in additional cheese, such as cheddar, or add herbs like rosemary or sage to infuse the polenta with extra flavor.
Frequently Asked Questions (FAQs)
1. Can I make Beef & Mushroom Ragout in advance?
Yes, this dish is even better the next day! You can make the ragout ahead of time, store it in the refrigerator, and reheat it before serving. This allows the flavors to meld and become even more robust.
2. Can I freeze Beef & Mushroom Ragout?
Absolutely! The ragout freezes well. Let it cool completely, then store it in an airtight container or freezer bag. It will keep for up to 3 months in the freezer. To reheat, simply thaw overnight in the refrigerator and reheat on the stovetop.
3. Can I use a different type of meat for the ragout?
While beef is traditional, you can use pork, lamb, or even chicken in place of beef. However, you may need to adjust the cooking times to accommodate the different types of meat.
4. Can I use instant polenta instead of coarse polenta?
Yes, you can substitute instant polenta for the coarse variety, but be sure to follow the instructions on the package for cooking time and liquid ratios.
5. Can I make the polenta ahead of time?
Polenta is best served fresh, but you can make it ahead and store it in the refrigerator. Reheat it with a little extra butter or cream to restore its creaminess.
6. What should I serve with Beef & Mushroom Ragout with Polenta?
This dish is hearty enough to be served on its own, but you can complement it with a simple green salad or some crusty bread to soak up the sauce.
7. Can I add more vegetables to the ragout?
Absolutely! Adding vegetables like parsnips, turnips, or even peas will enhance the flavor and add more nutrients to the dish.
Conclusion: Beef & Mushroom Ragout with Polenta
Beef & Mushroom Ragout with Polenta is a perfect dish for any occasion when you’re craving something rich, flavorful, and comforting. With its tender beef, earthy mushrooms, and creamy polenta, it’s a true crowd-pleaser that’s sure to satisfy any appetite. Whether you’re looking for a family meal or hosting a dinner party, this dish delivers both in taste and presentation. Don’t forget to explore variations and feel free to get creative with the ingredients. Enjoy this hearty meal that’s as satisfying to make as it is to eat!
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Beef & Mushroom Ragout with Polenta: A Comforting and Hearty Meal for Any Occasion
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Description
Beef & Mushroom Ragout with Polenta is a savory, comforting dish that combines tender beef, earthy mushrooms, and a flavorful sauce, served alongside creamy, buttery polenta. This dish is perfect for cold days, offering a hearty, rich flavor profile that is both satisfying and soul-warming. The ragout, made with beef and mushrooms, creates a delicious stew-like base, while the polenta provides a creamy, slightly sweet contrast. With simple yet flavorful ingredients, this dish is ideal for dinner with family or friends.
Ingredients
For the Ragout
2 tbsp olive oil
2 lbs (900 g) beef chuck or stewing beef, cut into 1 ½-inch cubes
Salt and black pepper
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
10 oz (300 g) mushrooms (cremini or mixed wild), sliced
2 tbsp tomato paste
1 cup red wine (or beef broth)
2 cups beef stock
1 can (14 oz / 400 g) crushed tomatoes
2 tsp fresh thyme leaves (or 1 tsp dried)
2 bay leaves
Fresh parsley, chopped (for garnish)
For the Polenta
4 cups water (or half water, half milk for creamier polenta)
1 cup coarse polenta (cornmeal)
2 tbsp butter
½ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Make the Ragout
Brown the beef: Pat beef dry, season with salt and pepper. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown beef on all sides in batches, removing to a plate.
Sauté vegetables: In the same pot, add onion, carrot, and celery. Cook 5 minutes until softened. Add garlic and mushrooms, cook until mushrooms release liquid.
Add flavor base: Stir in tomato paste, cook for 1–2 minutes. Deglaze with red wine, scraping up browned bits. Let it reduce slightly.
Simmer: Return beef to pot. Add stock, crushed tomatoes, thyme, and bay leaves. Bring to a boil, then reduce to low heat. Cover and simmer for 2–2 ½ hours until beef is tender (or cook in a 325°F / 160°C oven).
Finish: Adjust seasoning with salt and pepper. Discard bay leaves.
Make the Polenta
Bring water (or water + milk) to a boil in a saucepan. Add a pinch of salt.
Gradually whisk in polenta to avoid lumps. Reduce to low heat.
Cook, stirring often, for 25–30 minutes until thick and creamy.
Stir in butter and Parmesan. Season with salt and pepper.
Notes
This hearty ragout pairs beautifully with creamy polenta, but you can also serve it over mashed potatoes, pasta, or crusty bread for a comforting meal. Garnish with fresh herbs and a sprinkle of Parmesan to elevate the flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: Moderate
Keywords: Beef ragout, mushroom ragout, polenta with beef, hearty beef stew, mushroom and beef stew
