Ragout: A French-Inspired Stew Avec le Cannabis

A ragout is the culinary term that describes a decidedly French-style version of a slowly cooked stew.

It can be made with meat or fish…or, it can be made completely Vegan with vegetables alone.

It is usually a thicker sauce which makes it quite hearty and able to stand on its own as a dish, rather than needing the support of pasta to hold it up.

Ingredients

  • 454 grams (1 pound) of cooked ground water buffalo, beef or pork. (Obviously omit this ingredient to make a Vegan version.)
  • 227 grams (1/2 pound) of sautéed mushrooms
  • 2 small yellow onions sautéed
  • 1 litre (16 ounces) of tomato sauce (this one has 1 cup of black olives in it but any tomato sauce will work)
  • 2 medium size carrots (diced in rounds)
  • 1 medium size cauliflower
  • 2 tbsp of decarbed, ground cannabis
  • 1 tsp of minced garlic
  • 1 tsp basil
  • 1 tsp fresh oregano (dried is fine too)

Directions:

  • If you are using cooked meat, add it to a very large, deep frying pan and set the flame to a low simmer.

Think big. I use a massive wok for this job. This recipe requires a pan or cooking vessel large enough to hold all the ingredients and still be able to accommodate stirring as the vegetables continue to cook.

  • Add the sautéed onions and mushrooms and stir to combine with the meat.

  • Add the tomato sauce.

  • Add the minced garlic.

  • Chop the oregano and add it.

  • Grind the decarbed cannabis.

  • Add the cannabis and basil.

  • Add the carrots.

  • Add the cauliflower and stir well to combine all the ingredients.

  • Continue to simmer the ragout on a low simmer for an hour to ensure that all the vegetables have a chance to fully cook and all the flavours have a chance to meld.

Lets have a closer look:

bon appetit!

I welcome your comments and I invite you to follow me on my journey… occasionally it will be quite saucy. 😉

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~ Rebecca

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