Boeuf a la Ragout
A "False Venison" dish - contributed by Judith Carr
  • 10 lbs. boneless beef chuck
  • 2 3/4 qts. brown stock
  • 1 1/8 cups strong red wine
  • 1 clove of garlic
  • 2 1/4 tsp. salt
  • 1 bay leaf
  • 1 cup onions, chopped
  • 1 1/2 tsp. pepper
  • 1/2 tsp. ginger
  • 3/4 tsp. turnsole
  • 1 lb. chopped sauteed mushrooms
  • 1/2 lb. turnips, peeled & sliced
Brown beef, set aside. Take stock, wine, garlic, salt, bay leaf, & simmer until well blended. Saute onions. (To extend, add any combination of the vegetables.) Add beef and veggies to stock. Add pepper and ginger, simmer covered for 2-4 hours, until stock is reduced and meat is very tender. Make an infusion of the turnsole and stir it in at the very last minute, as it will darken if you cook it longer.

This recipe is based on A. W.'s baked venison; the receipt includes parboiled meat, salt, pepper, ginger, butter, & claret wine. To stretch it, I sometimes include mushrooms, turnips or carrots. To "fake" the venison color, I use turnsole, available from herb farms. Dawson's Jewell also has a recipet To Bake fillets of Beef instead of red Deer; he encloses his "deer" in a pie crust. Apparantly, deer is easier to counterfeit if you don't look too closely at the color.

Boeuf a la Ragout is featured in Auld Alliance Royal Feast

Metric, Celsius, & Gas Mark Equivalencies

Judith Carr is an expert in Medieval baking and antique furniture restoration. An active member of the Society for Creative Anachronism, she is known for her love of animals, especially cats.

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Boeuf a la Ragout © 1995 Judith Carr | This page © 2000 James L. Matterer

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