moggle Posted May 30, 2013 Share Posted May 30, 2013 Beef Ragu Serves 4-6 1kg stewing beef, cubed 3 small onions, sliced Cooking fat 2 ts garlic paste 2 carrots diced 1 stick celery diced 2 x 400g tins tomatoes 6 small mushrooms sliced Brown beef on high heat in batches in a frypan or heavy bottomed casserole/saucepan with cooking fat. Set cooked beef to one side. Brown onions on a lower heat in same pan with more olive oil. Add celery and carrot after a few minutes. Cook on medium-low heat for 10 or so minutes, adding garlic paste in the last 30 seconds. Add beef back to the casserole dish with the tins of tomatoes. Cook on the stovetop for 2-3 hours, until beef is tender, but before it starts really falling apart. Add the sliced mushroms about half way through the cooking time. Salt to taste. Other optional additions: Parsnip, zuchini, fennel, red pepper (add with the onions). Chilli. I often add a few dashes of fish sauce to give a fuller flavour. I serve with a starchy veg and some greens like broccoli & cabbage. I usually use 'gravy beef' (boneless beef shin) or chuck. This stew freezes well. Link to comment Share on other sites More sharing options...
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