Ragoût de Larzac

Introduction to Ragoût de Larzac

Ragoût de Larzac is a hearty and traditional French dish originating from the Larzac region. Known for its rustic charm and deep flavors, this ragoût holds a special place in the hearts of many. The Larzac plateau, famous for its rugged terrain and sheep farming, provides the perfect backdrop for this robust stew, utilizing ingredients that are locally sourced and filled with history. The dish pays homage to the pastoral life and the rich culinary traditions of southern France.

Ingredients

• Lamb - 1 kg, cubed
• Onions - 2 large, sliced
• Carrots - 3, chopped
• Garlic - 4 cloves, minced
• White Wine - 250 ml
• Beef Stock - 500 ml
• Olive Oil - 3 tablespoons
• Thyme - 2 sprigs
• Bay Leaves - 2
• Salt and Pepper to taste
• Button Mushrooms - 200 grams, quartered
• Potatoes - 500 grams, peeled and cubed

Preparation

Preparing the Ingredients

Start by preparing your lamb cubes. Ensure they are evenly cut to ensure consistent cooking. Chop the onions, carrots, and garlic. Quarter the mushrooms and peel and cube the potatoes. Set all ingredients aside, prepared and ready to go.

Marination

In a large bowl, combine the lamb cubes with half of the white wine, a few sprigs of thyme, and some salt and pepper. Let the mixture marinate in the refrigerator for at least an hour to infuse the flavors.

Cooking Process

Step-by-Step Instructions

1. Heat the olive oil in a large Dutch oven.
2. Add the marinated lamb cubes and cook until browned on all sides. Remove and set aside.
3. In the same pot, add the onions and garlic. Sauté until the onions are translucent.
4. Add the carrots and cook for another 5 minutes.
5. Return the lamb to the pot and pour in the remaining white wine and all the beef stock.
6. Add the bay leaves and remaining thyme sprigs. Bring to a boil, then reduce to a simmer.
7. Cover and let it cook for 45 minutes, stirring occasionally.
8. After 45 minutes, add the mushrooms and potatoes.
9. Continue to simmer, covered, for another 30 minutes, or until the potatoes are tender and the flavors have melded beautifully.
10. Season with additional salt and pepper if needed.

Enjoying Ragoût de Larzac

The Ragoût de Larzac is best enjoyed with a slice of crusty bread to soak up the rich sauce. Pair it with a glass of robust red wine to complement the flavor profile of the dish. Traditionally, it is served as a main course, offering a warming and satisfying meal perfect for colder months. Enjoying it with good company around a hearty table brings out the best in this classic French stew.