Sicilian Beef Ragout

By Florence Fabricant

Sicilian Beef Ragout
Rikki Snyder for The New York Times
Total Time
3 hours
Rating
5(1,066)
Comments
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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.

Featured in: Peaks and Valleys of Nero d’Avola

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Ingredients

Yield:6 to 8 servings
  • 12plum tomatoes, quartered lengthwise
  • 3tablespoons extra virgin olive oil
  • Salt and ground black pepper
  • 6sprigs fresh thyme
  • 3pounds beef chuck in 2-inch chunks
  • ½cup finely chopped fennel bulb
  • ½cup finely chopped leeks (white only)
  • 1shallot, finely chopped
  • 4cloves garlic, minced
  • 2tablespoons flour
  • 12large Sicilian green olives, pitted and chopped
  • 1teaspoon crushed red chile flakes
  • 1½cups robust red wine
  • ½cup beef stock
  • 3branches fresh rosemary
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

356 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 39 grams protein; 834 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

5 out of 5
1,066 user ratings
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Comments

otto

This is the third time I have made this recipe. I followed the instructions and ingredients to a tee the first two times. Turned out great. Yesterday I substituted chicken and white wine. Wow it was every bit as good as the original. Heart healthy and tasty. Either way, highly recommend this recipe.

Olive Oyl

Lots of big, complex flavor that let the meat shine through - we loved it! The roasted Roma tomatoes were an eyeopener, too: They were sort of tasteless and I didn't have a lot of hope for them, but they were transformed into something rich and sweet. So now I know what to do when that's all that's in the market.

Katherine

Oh my goodness but this was superb!

I cooked it for 2-1/2 hours as suggested as others, and was delighted with the result. But I should have taken the tomatoes out of the oven at just 2 hours, per the recipe.

An important part of the success of this dish was the fine, even, chopping of the vegetables, so that alliums and olives melded together and diners could not tell whether a given fleck was one or the other -- just that it was all delicious.

Namejane

I’ve been making this 1-2x a year ever since the recipe was posted, and I always forget to double the tomatoes. We never have enough left over to go with the leftover meat.

Dawn

This is my second time making this dish. The modifications I made this time were to use my chopper to more finely chop the fennel, leeks and olives. I also had a red bell pepper that was on its way out so I chopped it and added to the sauce. Also, last time I cut the chuck into smaller pieces and it was too well done for my taste, so I went with the recommended 2-inch chunks this time and it's perfect. I'm reducing the sauce a little and cooking some penne and then will enjoy! Love this recipe.

Thomas M. Arminio

Deglazed after browning meat with a splash of white wine. Used campari tomatoes. Chopped veg very fine as others noted. Also added a big bunch of chard which worked so well. Added diced stems with other veg. Added chopped leaves final 20 min of 2.5 hour cook. Added a splash more chicken stock then recipe called for and only one cup red wine. Served with parm cheese on top and baguette. So good.

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