Recipe: Ragout

More and more people are recognising the ecological impact their foodstuffs have on the planet.  These people increasingly ask, “How can I continue to live the lifestyle with which I am accustomed without inconveniencing myself in anyway?” I thought I would provide a hearty, yet sustainable recipe for an old favourite, Ragout.

In a deep plate mix a ¼ cup of flour with a dash of salt and pepper.  I use organic, wholegrain flour – it costs a little more, but you can tell people that and score a few points along the way!  Next you will need to take a well-fed, yearling human, any older and the stresses of a competitive world will have rendered him tough and stringy.  When selecting a human I ensure that he is healthy, from a needy family and hasn’t had too much government time or money invested in him.  I always take my meat from sustainable stock without compromising on taste.

Take two shoulder steaks, about 500g, and chop into small pieces.  Toss the pieces through the flour until lightly coated.  Keep the remaining flour for the gravy later on.

Heat two tablespoons of locally sourced, extra virgin olive oil and heat in a frying pan.  Add the meat and brown each side on a high heat for 1 -2 minutes.  Remove the meat and add a further two table spoons of oil to the drippings left in the pan.  This ensures that none of that deliciousness is wasted.  Dice 1 large onion, 1 large stick of celery and two carrots (all organic and locally grown) then add them to the pan also.  Cook over a medium-high heat, stirring for 2 minutes until browned. Reduce the heat to low, cover and simmer for a further 10 minutes.

Add 1 minced clove of garlic, and sprinkle the remaining flour mixture over the vegetables.  Cook while stirring again for one minute.  Add a can of organic, stewed tomatoes, a cup of locally made red wine and a dash of fair trade oregano. Return the meat (with juices) to the pan.  Bring to a simmer, cover and cook over a low heat for 20 minutes, or until the meat and vegetables are tender.

Season with additional salt and pepper to taste and why not add some parsley from your herb garden too!

This ragout is an excellent dish particularly in winter when other cuts of meat can be expensive.  Check back here regularly for other modest proposals on how you might consume the poor.

Better living everyone!