Ingredients
- 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)
- 6-8 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 CUP Dry Red Wine
- 6 CUP Chicken Stock
- 1 CUP Farro
- 2 Rutabagas (peeled, cut 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)
Recipe Description
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! Please see Double 8 Cattle Company Recipes for more and those similar to this recipe.
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