Ragoût De Boeuf Aux Légumes...

Un savoureux ragoût de boeuf très facile à faire.






















Ingrédients :
900 g de boeuf pour mijoter, choisir une belle viande maigre,
poivre du moulin et sel de mer,
4 cuillères à soupe de farine,
1 gros oignon,
3 cuillères à soupe d'huile,
75 cl de bouillon de boeuf, en cubes,
2 cuillères à soupe de concentré de tomates,
4 pommes de terre,
4 carottes,
12 beaux champignons de Paris,
3 branches de céleri,
2 panais ou 2 navets, en option,
1 feuille de laurier,
Persil plat haché.

Essuyer et couper la viande et la couper en cubes.
Assaisonner la farine et enrober les morceaux de viande dedans uniformément.
Peler et trancher les oignons.
Faire chauffer l'huile dans une cocotte à fond épais et faire frire les oignons jusqu'à ce qu'ils soient transparents.
Ajouter les cubes de viande et les faire frire jusqu'à ce qu'ils soient dorés partout.
Ajouter toute la farine restante.
Ajouter progressivement le bouillon.
Porter à ébullition en remuant constamment.
Ajouter le concentré de tomates, la feuille de laurier et l'assaisonnement.
Couvrir et laisser mijoter pendant une heure.
Peler les carottes et éplucher les pommes de terre et les panais ou les navets.
Nettoyer les champignons.
Eplucher les branches de céleri,
Couper tous les légumes en gros morceaux et les ajouter à la viande.
Couvrir et laisser mijoter pendant encore 30 minutes.
Goûter et rectifier l'assaisonnement.
Saupoudrer de persil haché.

Et régalez-vous !

Irish Stew With Guinness... (Recipe In English)...

Soon it will be St Patrick's day...!











Ingredients :
3 pounds boneless lamb shoulder, cut into 2-inch cubes,
salt and freshly cracked black pepper to taste,
3 tablespoons vegetable oil,
2 tablespoons unsalted butter,
2 large onions, peeled and diced small,
3 tablespoons minced garlic,
About 3 cups dark beer, such as Guinness (75cl),
3 tablespoons olive oil,
2 pounds red or white waxy potatoes, washed and quartered lengthwise,
1/2 pound carrots (about 5 carrots), peeled and cut into 1-inch rounds,
1/2 pound parsnips (panais en français !)(about 6 parsnips), peeled and cut into 1-inch rounds,

Preheat the oven to 425°F. (220° C),

Dry the lamb with paper towels and sprinkle it generously with salt and pepper.
In a 5-inch-deep Dutch oven or other large ovenproof pot with a lid, heat the vegetable oil over medium-high heat until very hot but not smoking, add the lamb in a single layer, in batches if necessary to avoid crowding, and brown well on all sides, as the pieces are nicely browned, transfer them to a bowl.
Add the butter to the pot and melt over medium-high heat, add the onions and cook, stirring occasionally, until translucent.
Add the garlic and cook, stirring, for 1 minute more.
Return the meat to the pot and add the beer. (The liquid should cover the other ingredients, if it does not, add more beer.) Bring to a simmer, stirring to dissolve any brown crusty stuff in the bottom of the pan.
Skim any film from the surface of the liquid, then cover, reduce the heat to low, and simmer gently until the lamb is tender, 1 1/2 to 2 hours.
While the stew is cooking, roast the vegetables: In a medium bowl, toss 1 tablespoon of the olive oil with the potatoes and salt and pepper to taste. Spread the potatoes on a baking sheet and roast, stirring frequently, until golden brown and tender, about 25 minutes.
Do the same with the carrots and parsnips, tossing them with the remaining 2 tablespoons oil, spreading on one baking sheet, and roasting for about 17 minutes.
Check for doneness by tasting the vegetables :they should be slightly underdone. Remove from the oven.
When the meat is tender, add the vegetables to the stew and simmer together for about 10 minutes more.
Season with salt and pepper and serve.

And enjoy !