Wagyu Beef Ragout with Braised Vegetables and Farro
Wagyu Beef Ragout with Braised Vegetables and Farro

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, wagyu beef ragout with braised vegetables and farro. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Wagyu Beef Ragout with Braised Vegetables and Farro is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Wagyu Beef Ragout with Braised Vegetables and Farro is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have wagyu beef ragout with braised vegetables and farro using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wagyu Beef Ragout with Braised Vegetables and Farro:
  1. Take 2 Double 8 Cattle Company Fullblood Wagyu Chuck Steaks (cut into 1-inch cubes)
  2. Take 4 SPRIG Oregano
  3. Make ready 4 SPRIG Thyme
  4. Make ready 2 Bay Leaves
  5. Prepare 1/4 CUP Grapeseed Oil
  6. Take Kosher Salt (to season)
  7. Take Freshly Ground Black Pepper (to season)
  8. Get 8 OZ Pearl Onions (peeled)
  9. Take 6-8 Tri-Colored Baby Carrots (peeled, cut on a diagonal into 1-inch-long pieces)
  10. Prepare 6 Garlic Cloves (thinly sliced)
  11. Get 1/4 CUP Balsamic Vinegar
  12. Take 2 CUP Dry Red Wine
  13. Make ready 6 CUP Chicken Stock
  14. Take 1 CUP Farro
  15. Get 2 Rutabagas (peeled, cut into 1-inch-long pieces)
  16. Prepare 1 BUNCH Asparagus (trimmed, cut on a diagonal into 1-inch-long pieces)
  17. Get 2 CUP Fresh Peas or Frozen Peas (thawed)
Steps to make Wagyu Beef Ragout with Braised Vegetables and Farro:
  1. PREPARING THE FULLBLOOD WAGYU BEEF RAGOUT - Heat a 1/4 cup of grapeseed oil in a large Dutch oven over medium-high heat.Cut the Fullblood Wagyu chuck steaks into cubes, and season with kosher salt and freshly ground black pepper.Working in batches, cook the beef cubes for 12-15 minutes (until browned) while turning them occasionally.Transfer the browned beef cubes to a plate, and repeat the process until all of the beef cubes are browned.
  2. Add all of the Fullblood Wagyu beef cubes back to the Dutch oven.Add the peeled pearl onions, carrots, and rutabaga to the Dutch oven. Stir to coat, and season with kosher salt and freshly ground black pepper.Cook until they start to brown. This usually takes about 4 to 5 minutes.Stir in the sliced garlic, and cook for 30 seconds.Then, add the balsamic vinegar.Cook for 2 minutes until syrupy, while scraping up the browned bits.
  3. Add red wine, and bring to a boil. Cook for 4 minutes until reduced by about 1/4.Add the chicken stock, oregano, thyme, and bay leaves.Bring to a boil, and then reduce the heat.Simmer gently, while partially covered, for 90 minutes.
  4. FINAL STEPS - Stir in the farro, and cook until nearly al dente. This usually takes about 15–20 minutes.Then, remove the herb stems.Continue cooking the farro on low for 10 minutes until it is cooked through.Mix in the pieces of asparagus and fresh peas. Turn off the heat.Season to taste with kosher salt and freshly ground black pepper.Drizzle a nice olive oil (optional ingredient) on the ragout.Serve hot, and enjoy!

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