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 naturallySlow Cooker: 5-7 hours on high or 8-10 hours on love
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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.
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