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Ragout on our way

Tasty & juicy stew with tender pork and sour onions, braised in red wine.

Preparation time 15 minutes .. Baking 1 hour


  • 400 g pork meat, in strips
  • 6 carrots, diced
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 150 g little silver onions
  • 250 g brown champignons, sliced
  • 2 tbsp of lard
  • 300 ml red wine
  • 200 ml chicken or meat broth
  • 2 slices of toast bread (or 2 tbsp of corn starch)
  • salt & pepper


Cut the meat into small pieces and place in bowl. Season to taste with salt and pepper, sprinkle with 2 tablespoons flour (for gluten free version – sprinkle with corn starch) and mix well together. Bake the meat on the lard til coloured.

Then add the onions with garlic and cook until translucent. Then add the sliced mushrooms and pour over the stock. Add onions and carrots there and pour over the red wine. Finally, add two slices of toast (for gluten free version use some gluten free toast bread) bread and let simmer for an hour. You can stir it occasionally.

Meanwhile, cook your pasta or other attachment.

Bring stew, if necessary, to taste with salt and pepper and enjoy!

Serve with a glass of red wine.

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