Vibrant Beef Ragout with Vitelotte Potatoes

Since the best recipes we’ve found for delicious Vitelottes have come from France(!), Morgane has translated this for you:


Beef Ragout with Vitelotte potatoes – colourful and vibrant

Serves 4


  • 1kg Beef
  • 300 g. vitelotte potatoes
  • 250 g. onions
  • 10 cl. balsamic vinegar
  • 3 tbsp tomato puree plus extra if required
  • ½ litre stock
  • 3 fresh rosemary stems
  • 10 cl. marsala
  • 10 cl. red wine
  • olive oil
  • chopped parsley
  • salt and pepper

On high heat, bring a pot of water to the boil. Put the onions in for a minute to blanch them.

Then rinse them in cold water.  Peel the onions off then squeeze them.

Wash the vitelotte potatoes, peel them then slice them into chunks.

Dice the beef into regular cubes, then set aside.  Season.

Then heat 4 tbsp of oil in a frying pan.  Sautee the meat in portions and let it brown.

Remove the meat from the pan and, without wiping, put the onions and the potatoes in it, and let them brown.  Then add the balsamic vinegar, and simmer slightly.

Add 3 tbsp of tomato puree, mix and then add the meat, stock and rosemary.

Cover the ragout and let it simmer very gently for about 2 and half hours.

While the ragout is cooking, pour the marsala and the red wine in a small saucepan, and mix well. Bring to a boil over low heat, and let the sauce reduce.

Just before the ragout finishes cooking, add the marsala-red wine mix to the meat.

When ready, serve hot and sprinkle with some chopped parsley.


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Vibrant Beef Ragout with Vitelotte Potatoes

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