Zest up your table with this tasty beef ragout infused with honey orange and cloves
CHECK THE RECIPE NOW: 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 m
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