I made this recipe pretty close to the original recipe. I added the merlot earlier in the process..simmered in the skillet after browning the meat with the fresh garlic in order to reduce the wine well and get all those yummy brown bits from the pan. Once reduced, I added the broth and then poured all of it over the rest of the ingredients. Other than that, I followed the recipe. This recipe makes a very savory and delicious beef and vegetable soup. It really is good, but calling it a "ragout" is misleading as it is much thinner than a stew. Also, I was hoping it would showcase the morel mushrooms, but their unique flavor was lost in all the complex spicy favors. Actually, after cooking for so many hours, you could not really tell them apart from the other ingredients. Since I wanted this to be a ragout, not a soup, I made a roux and added it in at the end to thicken it up...it worked great. I did serve this with rice as recommended, but thought it would also be good over garlic mashed potatoes, so I offered both with dinner. A vote was taken and 6 of 6 preferred it over the mashed potatoes. Next time, I will omit the potatoes in the ragout and serve over mashed potatoes, with the morels sautéed seperately and served on top. Serving with crusty French bread to sop up rich sauce is a must! Next time I will also omit most of the broth and maybe some of the tomato sauce as well. Without altering, it is soup....a hearty, delicious soup. Good base recipe!
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I made this recipe pretty close to the original recipe. I added the merlot earlier in the...