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Make this ragout with chunks of meat for w bowl of comfort. Serve with pasta or mashed potatoes. Double the quantity for a batch cook.

Pressure Cooker: bring up to pressure and cook for 50 minutes, leave to release pressure naturally

Slow Cooker: 5-7 hours on high or 8-10 hours on low

1.5 kg cubed beef or cubed beef cheek

4 tbsp vegetable oil

1 onion, diced

3 carrots, diced

2 sticks celery, diced

4 cloves garlic, finely chopped

300ml red wine

500ml beef stock

2 tbsp tomato purée

2 sprigs thyme

2 bay leaves

few drops tabasco to taste

Season the beef with plenty of salt on all sides.

Put a pan or pressure cooker on a high heat and add half the oil. Brown the beef in batches, remove to a bowl.

Lower the heat, add the remaining oil, onions, carrots and celery, sauté for 5-10 minutes until soft. Turn heat to high, add the red wine and allow to bubble until reduced by a third. Add the beef back to the pan along with stock, tomato purée thyme, bay leaves and Tabasco and give everything a good stir. preheat the oven to 140c Fan.

Cover the pan with a lid and put in the oven for 2½ hours (see note above for other cooking times). Remove the lid and return to the oven and cook uncovered for 30 minutes.

Serve with rigatoni or pappardelle pasta or mash potato.

Beef Ragout

Jules
Make this ragout with chunks of meat for w bowl of comfort. Serve with pasta or mashed potatoes. Double the quantity for a batch cook.
Pressure Cooker: bring up to pressure and cook for 50 minutes, leave to release pressure naturally
Slow Cooker: 5-7 hours on high or 8-10 hours on love
No ratings yet
Prep Time 20 minutes
Cook Time 50 minutes
Course Main Course
Servings 6 people

Ingredients
  

  • 1.5 kg cubed beef or beef cheek
  • 4 tbsp vegetable oil
  • 3 carrots diced
  • 2 stick celery diced
  • 4 cloves garlic finely diced
  • 300 ml red wine
  • 500 ml beef stock
  • 2 tbsp tomato puree
  • 2 sprigs thyme
  • 2 bay leaves leaves
  • few drops tabasco

Instructions
 

  • Season the beef with plenty of salt on all sides.
  • Put a pan or pressure cooker on a high heat and add half the oil. Brown the beef in batches, remove to a bowl.
  • Lower the heat, add the remaining oil, onions, carrots and celery, sauté for 5-10 minutes until soft. Turn heat to high, add the red wine and allow to bubble until reduced by a third. Add the beef back to the pan along with stock, tomato purée thyme, bay leaves and Tabasco and give everything a good stir. preheat the oven to 140c Fan.
  • Cover the pan with a lid and put in the oven for 2½ hours (see note above for other cooking times). Remove the lid and return to the oven and cook uncovered for 30 minutes.
  • Serve with rigatoni or pappardelle pasta or mash potato.

Video

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