Beef and vegetable ragout

Fabulous slow cooked beef ragout, perfect as a winter meal. Serve with a good serving of mashed potatoes.

Cooking: 2 hrs 30 mins

Serves: 4 

Difficulty: medium

Download recipe

Ingredients

  • 600g shoulder (or similar) of beef, cut into 2½cm cubes
  • 2 tbsp flour
  • 1–2 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 6 tbsp soy sauce
  • 4 tbsp tomato purée
  • 1½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 bay leaf
  • 300ml beef stock
  • 100ml red wine
  • 1 large carrot, cut into small cubes
  • 100g celeriac, cut into small cubes
  • 100g cherry tomatoes, halved
  • Salt and pepper to taste

Recipe

  1. Cut the meat into cubes, cover in flour and set to one side.
  2. Take a large saucepan or flameproof casserole dish and fry the chopped onion and garlic in rapeseed oil for about 3–4 minutes.
  3. Add the meat cubes and brown for about 4–5 minutes.
  4. Add the soy sauce and tomato purée, stir until smooth.
  5. Add the oregano, thyme and bay leaf, as well as the beef stock and red wine. Cover and simmer for 1¼ hours.
  6. Add the carrot, celeriac and cherry tomatoes. Simmer for another 30–45 minutes (until meat is tender), adding more water if necessary.
  7. Add salt and pepper to taste.

Serve with mashed potatoes.

 

Also take a look at our beef stew recipe.