Are you looking for a hearty and flavorful meal that will warm you up on a cold winter’s night? Look no further than “Recette Ragout D’agneau Pomme de Terre Marmiton”! This traditional French dish combines tender lamb, savory vegetables, and aromatic herbs to create a meal that is sure to impress even the pickiest eaters. In this article, we will share our recipe for “Recette Ragout D’agneau Pomme de Terre Marmiton” with a fun twist that will make it even more delicious. So, let’s get cooking!
For this delicious recipe, you will need: – 2 lbs lamb stew meat, cut into small pieces – 1 large onion, chopped – 3 cloves garlic, minced – 4 potatoes, peeled and chopped into small pieces – 3 carrots, peeled and chopped into small pieces – 2 cups beef broth – 1 cup red wine – 2 tbsp tomato paste – 2 tbsp olive oil – 2 bay leaves – 1 tsp dried thyme – 1 tsp dried rosemary – Salt and pepper to taste
1. In a large Dutch oven, heat the olive oil over medium-high heat. 2. Add the lamb and cook until browned on all sides, about 5-7 minutes. 3. Remove the lamb from the Dutch oven and set aside. 4. Add the onions and garlic to the Dutch oven and cook until softened, about 5 minutes. 5. Add the potatoes and carrots to the Dutch oven and cook for 5 minutes. 6. Add the beef broth, red wine, tomato paste, bay leaves, thyme, and rosemary to the Dutch oven and stir to combine. 7. Add the lamb back into the Dutch oven and stir to combine. 8. Bring the mixture to a boil, then reduce heat to low and let simmer for 1 1/2-2 hours or until the lamb is tender. 9. Season with salt and pepper to taste. 10. Serve hot with crusty bread or rice.
This recipe serves 6-8 people and has the following nutritional information per serving: – Calories: 384 – Fat: 14g – Carbohydrates: 26g – Protein: 32g – Sugar: 4g – Sodium: 527mg
The total cooking time for this recipe is approximately 2-2 1/2 hours.
To make this recipe, you will need a large Dutch oven or heavy-bottomed pot with a lid.
This ragout can be served as is or with a side of crusty bread or rice.
Variations, Substitutions, Storage, Tips, Notes, and Frequently Asked Questions
– For a vegetarian version of this recipe, substitute the lamb with mushrooms or tofu. – This recipe can be made in a slow cooker by cooking on low for 6-8 hours or on high for 4-6 hours. – Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. – For a thicker sauce, mix 1 tbsp of cornstarch with 1 tbsp of cold water and stir into the ragout during the last 10 minutes of cooking. – When reheating leftovers, add a splash of beef broth or water to prevent the ragout from drying out. – Frequently asked questions: Q: Can I use a different type of meat? A: Yes, beef or pork can be substituted for lamb. Q: Can I use fresh herbs instead of dried? A: Yes, but use 3 times more fresh herbs than dried.
“Recette Ragout D’agneau Pomme de Terre Marmiton” is a classic French dish that is always a crowd-pleaser. Our recipe adds a fun twist by incorporating red wine and tomato paste to give the dish some extra depth and flavor. This hearty and delicious ragout is perfect for a cozy family dinner or a dinner party with friends. We encourage you to try this recipe out for yourself and let us know what you think!