An easy home style but modern French beef ragout recipe that uses classic cooking technique. Veal or Beef shanks are braised in a blend of red wine and brown stock and cooked in the sauce with an addition of honey, thyme orange and cloves. The result is a tasty and zesty beef stew that is great to eat anytime of the week.
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🧅🥕INGREDIENTS🥕🧅
around 1 kg of veal or beef shanks (other meat suited for slow cooking)
3 tablespoon flour (to coat the meat)
1 carrot (roughly diced)
1 small turnip or parsnip (roughly diced)
1 small onion (roughly diced)
1 or 2 garlic cloves (bruised)
250 ml red wine
300 ml brown veal or beef stock
4 cloves
1 orange zest
2 tablespoons honey
1 branch of thyme
salt and pepper to season
Cookware: cast iron pot (I used a le creuset 24 cm / 9 inches)
cooking time up to 2h30 minutes depending on the size of the meat cuts
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: