TIP OF THE DAY: Turn Leftovers Into Ragout (Stew) | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Turn Leftovers Into Ragout (Stew) – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Turn Leftovers Into Ragout (Stew)

The term ragoût (rah-GOO) may sound fancy, but it’s the French word for stew. When you make a quick-and-easy version from leftovers, it’s certainly more tempting-sounding than “leftovers stew.”

The word origin is a bit more glamorous: ragoûter, meaning “to revive the taste.” And yes, it’s etymologically related to the Italian ragù, a sauce for pasta and other foods.

The basic method for ragoût involves slow cooking over low heat. But forget the slow cooking, and throw leftovers into a pot to create something new and tasty, meat-based or vegetarian.

The ingredients can include anything you’ve got, with poultry/meat or vegetarian. Almost about any vegetable can be added. If you don’t have leftover veggies, steam some carrots and potatoes or whatever you have and toss them into the pot.

 


Turn leftovers into ragoût. Photo courtesy
Spice Islands.

Check the fridge for:

  • Beans, grains and legumes
  • Meat, poultry, tofu
  • Potatoes, rice and pasta
  • Vegetables
  • Optional garnishes: grated cheese, fresh herbs
  •  


    Combine beef broth with soup concentrate
    for an “instant” stew base. Photo courtesy
    College Inn.
      Check the spice rack for anything that appeals to you, from classics like oregano and thyme to assertive like chili flakes or curry. Think of a few dashes of a “surprise” sweet spice, like allspice, cinnamon or nutmeg. And don’t forget the herbs.

    The next step is to make the sauce, from:

  • Packaged beef stew seasoning mix and water (check the spice section in the store; McCormick makes one)
  • Tomato juice or vegetable juice (you can combine with broth)
  • Soup concentrate (cream of mushroom or other vegetable, minestrone/vegetable, tomato, etc.)
  • Stock or canned broth
  • Wine
  • Worcestershire sauce
  •  
    The art is in mixing the different ingredients and reducing them to a stew-like consistency (otherwise, you’ve got soup—which is also a great use for leftovers). Your own palate and eye will guide you.

     

      




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