Tuesday, February 26, 2008

Eat to the Beat -Be My Guest for Beef Ragout

This was my first blog event...Eat to the Beat from Elly's Blog. I went with my favorite Disney movie, Beauty and the Beast. There is a song titled "Be Our Guest" and it mentions many dishes. Here are part of the lyrics:

Be our guest! Be our guest!
Put our service to the test
Tie your napkin 'round your neck, cherie
And we'll provide the rest
Soup du jourHot hors d'oeuvres
Why, we only live to serve
Try the grey stuff
It's delicious
Don't believe me? Ask the dishes
They can sing, they can dance
After all, Miss, this is France
And a dinner here is never second best
Go on, unfold your menu
Take a glance and then you'll
Be our guest! Be our guest!
Beef ragout
Cheese souffle
Pie and pudding "en flambe"
We'll prepare and serve with flair
A culinary cabaret!
You're alone
And you're scared
But the banquet's all prepared
No one's gloomy or complaining
While the flatware's entertaining
We tell jokes!
I do tricks
With my fellow candlesticks

I know nothing about Beef Ragout so I did some searching on the Internet and found this Beef Ragout - Country Style recipe. I really enjoyed the recipe and next time I plan to add some tomato paste and something with more salt.

INGREDIENTS

2 pounds beef chuck roast, cut in 1 1/4 inch cubes
2 tablespoons olive oil
3 large onions,each cut in 8 pieces
4 large garlic cloves, peeled and minced
28 ounces tomatoes, canned, drained, quartered
5 tablespoons parsley leaves fresh chopped, divided
1 teaspoon thyme leaves dried
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup red wine burgundy
1 cup beef broth
1/2 pound mushrooms quartered
6 ounces olives pitted, ripe, drained

DIRECTIONS

Trim excess fat from beef cubes.
Brown cubes in hot oil in Dutch oven over high heat (in 2 batches, if necessary).
Add onions; brown lightly; add garlic.
Stir in tomatoes,3 tbsp. parsley, thyme, salt and pepper.
Add wine and beef broth to just cover; bring to boil.
Reduce heat; cover and simmer 1 hour.
Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender.
If desired,simmer, uncovered, last 10 minutes to reduce liquid.
Add olives; heat through; stir in remaining parsley.
Serve ragout with hot cooked noodles, rice or mashed potatoes
Garnish with parsley.
Makes 4 to 6 servings

14 comments:

Elly said...

This is such a great song choice :) And the beef ragout looks really delicious! Thanks for participating in the event!

Katie said...

I LOVE this song! And your beef ragout looks great as well! :)

Katie said...

I LOVE this song! And your beef ragout looks great as well! :)

ruthEbabes said...

How clever!!! Great song to choose and a great dish!

Dori said...

nice song! i never would have thought of it!

Beau said...

You have to promise me that you will serenade me with your rendition of this song next time I come by...deal?

Annie said...

Wonderful song choice! So creative, it never crossed my mind :) Looks delish.

Jaime said...

yum! sounds like a tasty beef stew kind of recipe :)

Kelsey said...

Looks like a great hearty meal. It's getting added to my "to make" pile!

michelle @ thursday night smackdown said...

you know, i never knew the words "beef ragout" were in that song.

this looks yummy!

Lauren said...

You make my day. :)

http://lacucinadilauren.blogspot.com/2008/03/awwww-blush.html

Nick said...

Awesome recipe, I like the look of it. I think I can almost smell it! A great healthy and hearty meal. I must make this soon! Thanks!

- The Peanut Butter Boy

mrsdanigirl8 said...

Thanks for making my day! Check out: http://tinyurl.com/2bvkh6

Bellini Valli said...

This song reminds me of watching this movie with my daughter when she was young...younger:D The beef ragout is pretty tempting too:D