Cowboy-Style Beef and Vegetable Ragout Recipe (2024)

FAQs

What is cowboy style meat? ›

Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end.

A ragout is essentially the same as a stew, except that most recipes for ragout are originally French, and often the meat and vegetables are cut into smaller pieces than in a typical stew. Ragouts vary in flavor and ingredients — you can skip the meat and make a vegetarian ragout, for example.

Ragout, on the other hand, is a slow-cooked French-style stew that can be made with meat or fish and vegetables — or even just vegetables. You can eat it on its own, or with a starch like polenta, couscous, or pasta.

Cowboy cuts, since they're part of the ribeye steak cut, also come from the rib section of the animal. What makes it different from a ribeye, though, is that it will come with about five or six inches of the rib bones still attached.

The bone insulates the meat close to it from heat, leaving it with especially mouthwatering tenderness. We love a cowboy steak for special occasions because its reliably juicy, tender and flavorful, and because it looks as gorgeous as it tastes.

The difference between ragu and ragout isn't really that much ragu is an Italian pasta sauce that is usually made with minced meat or vegetables and ragout is a French style stew that would normally be found on-top of a Paris style mash but the Italians would do this on-top of polenta.

What is ragù? Ragù is a meat-based sauce, typically served with pasta. Traditionally, pieces of meat (often beef, pork, game, or even horse), are cooked on a low heat in a braising liquid (this is usually tomato or wine-based) over a long period of time.

Merriam-Webster's Word of the Day for December 20, 2013 is: ragout • \ra-GOO\ • noun. 1 : well-seasoned meat and vegetables cooked in a thick sauce 2 : mixture, mélange.

How do you eat ragout? ›

You can serve over white rice, mashed potatoes or some pasta."

Ragù is an Italian meat-based pasta sauce with a little bit of tomato/tomato paste (but not overwhelmingly tomato like a marinara would be). Think bolognese. Ragout, on the other hand, is a thick and chunky French stew, meat or veg-based and cooked long and slow until the flavors are rich and robust.

Pappardelle pasta is the thick wide pasta and is ideal for this recipe because the shreds of beef cling to the thick pasta strands.

If you want to cut the meat yourself, get cuts like chuck or flank steak, as per the Bolognese tradition, or even a skirt steak (the diaphragm, practically impossible to find at the butchers). The same goes for pork: choose pieces like the thigh which are fatty and tasty.

Ragout is a type of rich French stew made with meat and vegetables. It's slow-cooked to make a hearty dish that is full of flavor. There are endless variations you can make – with meat, without, fish, chicken, and you can use whatever vegetables you prefer – or whatever is in season!

Western wear typically incorporates one or more of the following: Western shirts with pearl snap fasteners and vaquero design accents, blue jeans, cowboy hat, a leather belt, and cowboy boots.

Smoked, slow-cooked and simple are the name of the game when it comes to cowboy-inspired cuisine. Since the 1700s, this style of cooking has relied on a short list of versatile ingredients—beef, flour, potatoes, beans and onions—that can be transformed into biscuits, stews, fried steaks and more.

If you rate the ribeye high on your favorite steak scale, our USDA Choice Cowboy is a bone-in ribeye that ranks near the top.

Tender bone-in steak from the Rib with a long bone and marbling that adds flavor. Simply season and grill. If frenched, referred to as Cowboy Steak.