Every classic cuisine has it’s own signature stew. French, being the foundation for virtually all West-European and northern Mediterranean cooking, has several. But the original and still king of stews is classic Ragoût…
Patience the key ingredient
It’s made with ingredients we all know and love. They’re relatively cheap and easy to get, just like they were hundreds of years ago. When the classic French recipes were first codified by an army of chefs who accompanied Catherine de Medici on a grand tour around her husband, King Henry II’s realm, in the 16th Century.
The hardest part of making it is waiting for it to simmer down into a full-flavoured, mouth-watering, all-in-one supper…
By name and nature…
Ragoût is such an integral concept in French cuisine that its very name has become a household word – meaning ‘stew’.
The basic ingredients include a veritable roll call of the western classics, including the famous French Mirepoix; cornerstone aromatic veggie stars carrot, onion and celery. The traditional meat component is Pork Shoulder – a peasant cut back when the dish was first written down.
Bacon, button mushrooms, red bell peppers, garlic and tomatoes establish the character of the dish. With a flavour profile including allspice, bay leaf, caraway seeds, sweet paprika and a bouquet or sachet of Herbes Provençales, you can define French cuisine for yourself in the palm of one hand.
A splash of veggie broth and a dash of dry red wine and you’re ready to go. And by that we mean, simmer for at least an hour…
You’re ready to eat when the meat is fork-tender. Pour or skim off excess fat, deglaze the pan with more red wine, and thicken the gravy with classic Roux.
Serve with boiled potatoes and thick slices of butter-slathered Baguette on the side.
Tips…
The source recipe for this post includes lots of tips on how to prep the veggies.
Other pork cuts, chicken, rabbit (or other game) can be substituted for the pork shoulder. (Greasy meats such as lamb or goat should be avoided)
Dismiss the meat altogether and double the mushrooms to make it a luxe veggie main!
My take
By the time you’re ready choose an elegant ladle to serve your Ragoût, you’ll be humming hit songs from La Cage aux Folles, An American in Paris and Moulin Rouge!
When you’ve made this classic of classics from the recipe once, you’ll be able to put it together from memory for the rest of your life…
And next time you’re wondering what make for supper – DO ‘stew’ about it!
~ Maggie J.