Classic Beef Ragout
Classic Beef Ragout
The classic ragout lends itself to a range of uses and benefits. If you make a large enough batch, you could pair it with a fresh pasta and parmesan for a classic first round, then allow it to reinvent itself in any number of ways, from brunch with fried eggs to a toasted sandwich or cottage pie.
Servings
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 2kg beef chuck, cut into large chunks
- 3 tbsp animal fat or olive oil
- Salt & freshly ground black pepper
- 2 onions, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, crushed or minced
- 2 × 400g cans crushed tomatoes
- 250mL dry red wine (if you have it but not necessary)
- 500mL beef stock
- 2-3 bay leaves
- Sprigs of fresh thyme and rosemary, or 1 tsp dried each
Method
- Heat 1 tbsp olive oil or fat in a large, heavy- based pot over high heat. Season the beef chunks with salt and then sear until roughly browned on all sides. Remove the meat and put in a dish.
- Reduce the heat and add the extra fat or oil, gently fry the onions and after a few mins, when they have started to soften nicely, add the carrot and celery and continue gently cooking and stirring for a few more mins. Then add the rosemary, thyme and bay leaves and continue for a few more mins.
- Increase the heat again, deglaze the pan by adding the wine and stock, then add the meat, stirring as you go. Finally, add the crushed tomato and bring to a gentle simmer.
- From here all you need to do is let it bubble and give it the occasional stir for the next couple of hrs. Adjust the seasoning where needed but basically here you have a simple beef ragout.
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