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French-style Beef Ragout

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It’s grim outside so some comfort food is much needed. I prepared a hearty dish of Beef Ragout (a slow-cooked French-style stew) served with herbed Couscous.

Ingredients

Units Scale
  • 1kg Beef (trimmed)
  • 1 Large Onion (diced)
  • 1 cup Carrots (chopped)
  • 1 Zucchini (chopped)
  • 1/2 cup Celery (diced)
  • 1 Teaspoon Garlic (grated)
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Mixed Herbs
  • 2 cups Tomatoes (blanched & chopped)
  • 1 Tablespoon Tomato Purée
  • 23 Bay Leaves
  • Sprigs of Thyme
  • 12 cups Beef Stock/Water
  • Salt to taste
  • Oil

Instructions

  1. Heat oil in a large oven-proof pot and brown the beef in batches, set aside.
  2. In the same pot, add the onions, garlic, paprika, and celery and cook until tender.
  3. Pour in the tomatoes and puree and cook for a few minutes.
  4. Add the meat back to the pot, pour in the stock, carrots, zucchini, seasonings, and herbs, top with bay leaves, cover, and place in the oven at 180C for about 2-3 hours or until the meat is fork-tender.
  5. Serve and enjoy!!

Notes

Nutrition

Keywords: Beef Ragout

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