Ragoût Occitan

Introduction to Ragoût Occitan

Ragoût Occitan is a traditional dish rooted in the rich culinary history of the Occitan region in Southern France. Known for its hearty and flavorful profile, this dish exemplifies the rustic yet sophisticated style of Occitan gastronomy. The word "ragoût" itself derives from the French word "ragoûter," meaning "to revive the taste," which perfectly describes this savory stew that brings together a mélange of robust ingredients. Historically, this dish was prepared in rural households, making use of the abundant herbs and vegetables available in the region's fertile lands, alongside the local fare of meats such as lamb and pork.

Ingredients

• Lamb - 1 kg, diced
• Olive Oil - 4 tbsp
• Onion - 2 large, chopped
• Carrot - 3 medium, sliced
• Celery - 2 stalks, chopped
• Garlic - 4 cloves, minced
• Tomato Paste - 2 tbsp
• Red Wine - 500 ml
• Beef Broth - 500 ml
• Thyme - 2 tsp, dried
• Bay Leaf - 2 leaves
• Rosemary - 1 tsp, dried
• Parsley - 3 tbsp, chopped
• Salt - to taste
• Pepper - to taste
• Potatoes - 500 g, peeled and diced

Preparation Steps

1. Begin by heating olive oil in a large Dutch oven over medium-high heat. Add the lamb pieces and brown them evenly on all sides. Remove from the pot and set aside.
2. In the same pot, add the onions, carrots, and celery. Cook until the onions are translucent.
3. Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
4. Pour in the red wine, scraping the bottom of the pot to deglaze any stuck bits. Let the wine reduce by half.
5. Add the browned lamb back into the pot, along with beef broth, thyme, bay leaves, and rosemary. Season with salt and pepper to taste.
6. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1.5 hours or until the meat is tender, stirring occasionally.
7. Add the potatoes to the stew and continue to cook for an additional 30 minutes until they are soft.
8. Discard the bay leaves, then stir in the parsley before serving.

Cooking Process

The key to a perfect Ragoût Occitan lies in the balance of flavors and the slow-cooking process which allows the ingredients to meld beautifully. Utilizing a large Dutch oven or a heavy-bottomed pot retains heat evenly, ensuring that the lamb becomes meltingly tender while the rich aroma of herbs permeates every bite. The initial browning of the meat is crucial for a depth of flavor and ensures a robust and satisfying meal.

Cooking Timer

Use a timer to keep track of the simmering periods, allowing you to multitask if needed while keeping the stew under careful observation. Remember to occasionally stir the stew, ensuring that all components are evenly cooked and flavors are well distributed.

Enjoying Ragoût Occitan

Serve Ragoût Occitan hot, paired with a crusty loaf of bread to soak up the rich and flavorful broth. A glass of French red wine complements this hearty dish, bringing a taste of Southern France to your dining table. This ragoût is not only a testament to the culinary traditions of the Occitan region but also an invitation to slow down and savor a meal crafted with care.