Wagyu Beef Ragout with Braised Vegetables & Farro

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Warm up over a bowl of Fullblood Wagyu beef ragout! This hearty stew is made with tender beef, red wine, fresh herbs, vegetables, and farro. Every bite is full of flavor and feeds the soul. This recipe is perfect for Sunday dinner or anytime you're cooking for family!

6
2 Double 8 Cattle Company Fullblood Wagyu Chuck Steaks ( cut into 1-inch cubes )
4 SPRIG Oregano
4 SPRIG Thyme
2 Bay Leaves
1/4 cup Grapeseed Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
8 oz. Pearl Onions ( peeled )
8 Tri-Colored Baby Carrots ( peeled, cut on a diagonal into 1-inch-long pieces )
6 Garlic Cloves ( thinly sliced )
1/4 cup Balsamic Vinegar
2 cups Dry Red Wine
6 cups Chicken Stock
1 cup Farro
2 Rutabagas ( peeled, but into 1-inch-long pieces )
1 BUNCH Asparagus ( trimmed, cut on a diagonal into 1-inch-long pieces )
2 cup Fresh Peas or Frozen Peas ( thawed )

FIRST STEP

Pull the Fullblood Wagyu chuck steaks out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.

PREPARING THE FULLBLOOD...
See the full directions on my site

Nutritions

Calories
495

Sodium
705mg
29% DV

Fat
12g
19% DV

Protein
13g
26% DV

Carbs
58g
19% DV

Fiber
9g
38% DV