Ragoût de bœuf à la bière, poires et moutarde

Ragoût de bœuf à la bière, poires et moutarde

french version english version italian version

On vous a demandé au moins une fois ce que vous apporteriez sur une île déserte ?
Oui, peut-être même plus d’une…
Quant à moi, il n’y a pas l’ombre d’un doute, 3 choses :
1) le roman de Jane Austen « orgueil et préjugés »
2) la couverture en laine de ma grand-mère
3) le magazine italien « Sale&Pepe », le numéro du mois d’octobre 2006
Cela fait longtemps que j’ai l’habitude de lire ce magazine, tous les numéros ne sont pas valables à 100%, mais quand même, en général, ils me donnent beaucoup de satisfaction. Dans le numéro d’octobre 2006, il n’y a pas une seule recette qui a un secret pour moi, quelques-unes même répétées plusieurs fois avec un franc succès et la joie de mes convives.
Pour le déménagement de Florence à Montréal, il a voyagé dans mes valises (et non dans les boîtes envoyées par courrier) parce que « le pauvre » après 7 ans d’un grand usage, il est vraiment abimé, plein de taches, de ruban adhésif et de mes notes. Je n’aurais pas résisté à la douleur de le perdre dans l’océan…
Voici pour vous la première recette, parmi les meilleures.

Ingrédients pour 4 personnes
1 kg de viande de bœuf à ragoût coupé en cubes • 1 bière brune (environ 330 ml) • 2 grands oignons • 1 bouquet garni (2/3 feuilles de laurier, 2/3 branches de thym, 2/3 branches de persil, toutes liées entre elles) • 80 gr. de beurre • 2 cuillères de moutarde • 1 cuillère de vinaigre de cidre • 1 cuillère de sucre • 2 grandes poires • sel et poivre

  • Dans une poêle, faites blondir les oignons pelés et émincés
  • avec la moitié du beurre. Couvrez en faisant attention de ne pas les brûler, si nécessaire ajoutez un peu d’eau. Cuisez pendant 15 minutes ;
  • retirez-les et battez-les au mixeur ; laissez à côté ;
  • Dans une grande marmite ou une cocotte avec le beurre restant, rissolez la viande de tous les côtés ;
  • Ajoutez les oignons fouettés, la bière, le sucre, le vinaigre et le bouquet, sel et poivre. Couvrez et laissez mijoter pendant 1- 1 ½ heure environ, en ajoutant de l’eau tiède si nécessaire ;
  • Pendant ce temps, pelez les poires en quartiers et ajoutez-les 20 minutes avant la fin de la cuisson ;
  • Enlevez la viande et les poires et gardez-les dans une assiette; éliminez le bouquet.
  • Éteignez le feu et ajoutez au fond de cuisson la moutarde, mélangez et ajustez l’assaisonnement ;

Servez la viande et la sauce de cuisson chaude, ensemble, avec de la salade, ou des pommes de terre rôties ou à la vapeur.

• • •

Beef stew with beer, pears and mustard

Beef stew with beer, pears and mustard

At least one person should have asked you what you would bring to a deserted island, right?
You probably want to bring more than one thing. As for me, I don’t have any doubts, 3 things:
1) “Pride and prejudice” the roman written by Jane Austen
2) My grandma’s wool blanket
3) The Italian cooking magazine “Sale&Pepe” issued on October 2006
It’s been a longtime that I’m reading this cooking magazine, not all the issues are good 100%, but in general they provide you with a lot of starting points from which you can be inspired by. In the magazine issued on October 2006 there’s no recipe that I haven’t tried out, some of them have been repeated several times with a lot of success and a great satisfaction of my guests.
During the moving process from Florence to Montreal this special issue travelled with me, sheltered in my baggages(not in the boxes sent by carrier). After many years of great use “the poor” magazine is entirely ruined, full of pieces of tape, spots and my notes. I would not have been able to bear the sorrow of its loss in the ocean… So here we are with the first recipe among its best ones.

Ingredients for 4 people
1 kg of quality stewing beef meat cut into 5cm pieces • 80 gr. of butter • 1 brown beer (about 330 ml) • 2 big onions • 1 garnished bouquet (2/3 laurel leaves, 2/3 parsley branches, 2/3 thyme branches) • 1 tablespoon of cider vinegar • 1 tablespoon of sugar • 2 big pears • 2 tablespoons of mustard • salt and pepper

  • In a pan brown the peeled and chopped onions with half of the butter, put the lid on and let them gently cook for approximately 15 minutes, paying attention to not burn them. If necessary add some drops of water;
  • Remove the onions from the pan and blend them; set aside.
  • In an appropriately sized pan or a casserole pan add the rest of the butter and brown the meat;
  • Add the blended onions, the beer, the garnished bouquet, the vinegar and the sugar; season and place a lid on the top and let the beef stew cook for about 1-1 ½ hours, or until the meet is tender. If necessary carefully add some warm water;
  • During the meat cooking time peel and cut the pears in slices; add them to the beef stew 20 minutes before the end of the cooking time;
  • When the beef stew is ready, remove the meat and the pears from the casserole pan and keep it in a plate (throw the garnished bouquet out)
  • In the same casserole add the mustard to the cooking “fond”, stir and season generously with freshly grounded black pepper.

Serve with salad or steamed or roasted potatoes.

n.b the cooking time and the final result of the beef stew often depends on what cut of meat you’re using or how fresh it is.

• • •

Spezzatino di manzo alla birra, pere e mostarda

Ingredienti per 4 persone
1 kg di carne di manzo tagliata a pezzetti di circa 5 cm• 80 gr . di burro • 1 birra scura (circa 330 ml) • 2 grandi cipolle • 1 mazzetto guarnito ( 2/3 foglie di alloro , 2/ 3 ciuffi di prezzemolo , 2/ 3 rametti di timo ) • 1 cucchiaio di aceto di mele • 1 cucchiaio di zucchero • 2 pere • 2 cucchiai di senape • sale e pepe

  • In una padella stufate le cipolle tritate finemente con metà del burro, coprite e lasciate cuocere a fuoco basso per circa 15 minuti facendo attenzione a non bruciarle . Se necessario aggiungete qualche goccia d’acqua;
  • Togliete le cipolle dalla padella frullatele ,e mettetele da parte;
  • In una casseruola aggiungete il resto del burro e rosolateci la carne;
  • Aggiungete le cipolle frullate, la birra, il mazzetto guarnito, l’aceto e lo zucchero; salate, pepate e lasciate cuocere lo spezzatino coperto a fuoco dolce per circa 1-1 ora e mezza, o fino a quando la carne sarà tenera. Se necessario aggiungere con parsimonia un po’di acqua calda ;
  • Mentre lo spezzatino di manzo cuoce, sbucciate e tagliate le pere a fettine, aggiungetele alla carne soltanto 20 minuti prima della fine del tempo di cottura;
  • Quando lo stufato di manzo è pronto, togliete la carne e le pere dalla casseruola e tenetele in caldo in un piatto (gettate il mazzetto guarnito )
  • Nella stessa casseruola usata per cuocere lo spezzatino di manzo, aggiungete la senape al fondo di cottura, mescolate e condite con abbondante pepe nero macinato.

Servite con un purè di patate dolci, insalata o patate arrostite.

n.b attenzione, spesso il tempo di cottura della carne dipenda dalla qualità della stessa e dal taglio scelto.

Photos By:
Ali Inay
Elif Filyos

11 thoughts on “Ragoût de bœuf à la bière, poires et moutarde

  1. Thank you Margherita, first of all, for letting me brush my French that I spent almost 9 years on and haven’t used in years. I do use it on occasion to help my daughter with her homework 🙂 But, I’m really enjoying reading your posts in French.
    Secondly, this looks wonderful! Love the combination of pears, mustard and beef. Don’t you just love those magazines that have the best recipes and the book ends up being in tatters? Yeah, me too,
    Oh, and I would also bring Pride and Prejudice, my favourite book 🙂

    Nazneen

    • Really? I’m just a beginner with french… I know there are some mistakes though!
      Anyway I’m happy for letting you brush in french… as I said somewhere I really love the combination of fruits and meat…
      How can people survive with our reading that book???

  2. Ciao Margherita. Ho fatto questo pranzo stasera. Era delizioso! My hubby really liked it too, probably because I used Guinness beer. It was darker than yours, but oh so yum! Grazie. xo

    • Oh sul serio? I’m glad that you liked it! I do it often, it’s a must for me… and about the beer based on the original recipe you suppose to use a “dark beer” but since I prefer drinking light beers I don’t have often dark beers in my fridge!

  3. Pingback: Dinner on the Table with a Little Help from my Blogger Friends | ohlidia

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