Best 2 Sicilian Beef Ragout Recipes

Sicilian beef ragout, also known as "ragù alla Siciliana," is a comforting and flavorful dish that embodies the culinary heritage of Sicily. Originating from the enchanting island of Sicily, this hearty stew is a testament to the region's rich culinary history. Join us as we explore the authentic recipe for this classic dish, taking a culinary journey through the vibrant flavors and rustic charm of Sicilian cooking.

Let's cook with our recipes!

SICILIAN BEEF RAGOUT

Sicilian Beef Ragout image

This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor. Like most treasures of the stew pot, the dish benefits from a rest and a reheat. If you store the tomatoes in a microwave-safe container, they can be warmed with a 30-second zap.

Provided by Florence Fabricant

Categories dinner, lunch, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

12 plum tomatoes, quartered lengthwise
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 sprigs fresh thyme
3 pounds beef chuck in 2-inch chunks
1/2 cup finely chopped fennel bulb
1/2 cup finely chopped leeks (white only)
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons flour
12 large Sicilian green olives, pitted and chopped
1 teaspoon crushed red chile flakes
1 1/2 cups robust red wine
1/2 cup beef stock
3 branches fresh rosemary

Steps:

Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside.
Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees.
Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours.
Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 830 milligrams, Sugar 4 grams, TransFat 0 grams

SICILIAN BEEF RAGOUT

SICILIAN BEEF RAGOUT image

Categories Soup/Stew Beef Stew Winter

Yield 6-8 servings

Number Of Ingredients 15

Ingredients

12 plum tomatoes, quartered lengthwise
3 tablespoons extra virgin olive oil
Salt and ground black pepper
6 sprigs fresh thyme
3 pounds beef chuck in 2-inch chunks
½ cup finely chopped fennel bulb
½ cup finely chopped leeks (white only)
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons flour
12 large Sicilian green olives, pitted and chopped
1 teaspoon crushed red chile flakes
1 ½ cups robust red wine
½ cup beef stock
3 branches fresh rosemary

Steps:

Place tomatoes in a bowl, add 1 tablespoon of the oil, season with salt and pepper and toss. Add leaves from 4 branches of the thyme, toss again, then spread the tomatoes in a single layer on a foil-lined baking sheet, skin side down. Set aside. Heat remaining oil in an ovenproof casserole on medium high. Dry meat and sear in several batches to avoid crowding until lightly browned on all sides. Remove to a bowl. Lower heat to medium low. Heat oven to 300 degrees. Add fennel, leeks, shallot and garlic to casserole, stir, season with salt and pepper and cook until lightly browned. Stir in the flour, cook for a moment or two, than add olives, chile flakes and wine. Stir, scraping pan, and bring to a simmer. Add stock. Return meat and its juices to the casserole. Top with branches of rosemary and remaining thyme. Cover and place in the oven. Place the pan of tomatoes in the oven. Cook both for 2 hours. Remove the pans from the oven. Check seasonings of meat. Transfer meat and sauce to a serving dish, arrange tomatoes on top and serve together.

Tips:

Use high-quality ingredients. The better the ingredients, the better the ragù will be.
Brown the meat in batches. This will help to develop flavor and prevent the meat from stewing.
Use a heavy-bottomed pot. This will help to distribute the heat evenly and prevent the ragù from burning.
Simmer the ragù for at least 2 hours, or until the meat is tender and the sauce is thick and flavorful.
Season the ragù to taste. You may want to add salt, pepper, garlic powder, or other herbs and spices.
Serve the ragù over pasta, polenta, or mashed potatoes.

Conclusion:

Sicilian beef ragù is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beef, and it can also be made ahead of time and frozen for later use. Whether you are serving it over pasta, polenta, or mashed potatoes, Sicilian beef ragù is sure to be a hit.