Ragout Sapi-Ratatouille & Mashed Potatoes

Indulge in a hearty and flavorful combination of Ragout Sapi-Ratatouille with creamy mashed potatoes. This dish brings together tender chunks of premium beef simmered in a rich, aromatic sauce paired with a colorful medley of vegetables. Perfect for a comforting meal that pleases the palate and warms the heart.

Ingredients

For the Ragout Sapi:

• 1-1.2 kg Premium Beef, cut into thick 3 cm cubes
• 40 ml Olive Oil
• 4 Stalks of Celery, thinly sliced
• 1 Large Carrot, finely chopped
• 1 Onion, finely chopped
• 2 Cloves of Garlic, finely chopped
• 150 ml Red Wine (optional, substitute with 300 ml Beef Broth)
• 300 ml Beef Broth
• 500 g Pelati (canned tomatoes)
• 2 Cloves
• 2 Sage Leaves
• 1/2 Tablespoon Fresh Rosemary (dried if unavailable)
• 1 Tablespoon Tomato Paste
• 1/2 Teaspoon Nutmeg Powder
• 50 ml Cooking Cream
• 50 ml Liquid Milk
• Sweet Soy Sauce, to taste (adds sweetness and brown color to the sauce)

For the Ratatouille:

• 1 Red Bell Pepper, cut into large cubes
• 1 Yellow Bell Pepper, cut into large cubes
• 1 Zucchini, cut into large cubes
• 2-3 Cloves of Garlic, peeled and halved
• 1 Onion, cut into large cubes
• 100 ml White Wine (optional, substitute with 100 ml Vegetable Broth)
• Pinch of Oregano Powder
• Pinch of Dried Rosemary
• Salt, Sugar, and Pepper, to taste

For the Mashed Potatoes:

• 1 kg Potatoes, peeled and cut into chunks
• 50 g Butter
• 100 ml Milk
• Salt and Pepper, to taste

Instructions

Preparing the Ragout Sapi:

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until fragrant. Add the carrot and celery, stirring for about 7 minutes until they soften.
2. Brown the Beef: Increase the heat and add the beef cubes. Cook until all sides are browned.
3. Add Liquid and Herbs: Pour in the red wine (if using) or beef broth, and reduce the heat. Add the cloves, sage leaves, rosemary, and canned tomatoes. Stir well.
4. Simmer: Add the nutmeg and tomato paste, stirring until well combined. Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, or until the beef is tender.
5. Finish with Cream: Once the beef is tender, season with salt and pepper. Add the cooking cream, milk, and a dash of sweet soy sauce. Adjust the seasoning to taste.

Preparing the Ratatouille:

1. Sauté Aromatics: Heat butter in a large pan over medium heat. Add the onion and garlic, and sauté until fragrant.
2. Cook Vegetables: Add the bell peppers and zucchini. Stir to combine, then season with salt, pepper, sugar, oregano, and dried rosemary.
3. Simmer: Pour in the white wine (if using) or vegetable broth. Cook until the vegetables are tender but still hold their shape. Adjust the seasoning to taste.

Preparing the Mashed Potatoes:

1. Boil Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
2. Mash: Drain the potatoes and return them to the pot. Add butter and milk, mashing until smooth. Season with salt and pepper to taste.

Serving:

1. Plate the Dish: Serve the ragout sapi alongside a generous portion of mashed potatoes. Spoon the ratatouille on the side or over the ragout for a burst of color and flavor.
2. Garnish: Sprinkle with chopped fresh rosemary or grated Parmesan cheese for an extra touch of elegance.

Enjoy this delightful and comforting dish that combines the richness of ragout with the freshness of ratatouille, all nestled on a bed of creamy mashed potatoes. Perfect for a cozy dinner or a special occasion, it’s a surefire way to bring warmth and joy to the table.