Québécois-Style Beef Meatball Ragout
with Fresh Parsley
620 cals
30 mins
Description
Hearty meaty dishes like this one are the backbone of Québec’s culinary heritage. After a long winter day, reward yourself with warm bowls of ragout, filled with beef boulettes, bite-size Nantes carrots, potatoes and celery. Le bonus: it all comes together in one pan!
Contains:
Mustard • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
14g Parsley
200g Nantes carrots
450g Potatoes
1 Celery stalk
1 Shallot (or onion)
30ml Vegetable demi-glace
30g Panko
18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Nutrition
Total fat | 23g |
Saturated Fat | 8g |
Sodium | 770mg |
Total carbs | 72g |
Sugar | 10g |
Protein | 34g |
Fibres | 8g |
Recipe Instructions
- Halve, peel and mince the shallot.
- In a large bowl, combine the beef, panko, ½ the shallot, ¼ of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
- Ground pork: same instruction as above.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
- Ground pork: same instruction as above.
- Meanwhile, medium-dice the potatoes and carrots.
- Thinly slice the celery crosswise.
- In the reserved pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high.
- Add the potatoes, carrots, celery and remaining shallot. Sauté, scraping up any browned bits, 3 to 4 min., until just beginning to soften.
- Add the remaining spices and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, 2 ½ cups water (double for 4 portions) and S&P. Cook, stirring occasionally, 10 to 12 min., until the vegetables are tender.
- Meanwhile, roughly chop the parsley leaves and stems.
- To the pan of ragout, return the meatballs* and cook, stirring occasionally, 3 to 4 min., until cooked through.
- Add the parsley and S&P; stir well.
- Ground pork: same instruction as above.
- Divide the ragout between your bowls.
- Garnish with black pepper. Bon appétit!