Beef Ragout

Cooking time:    2 hrs
Serves:                4

What you need

450g John Penny braising steak, cubed
75g streaky bacon, chopped
300g onions, chopped
2 tbsp oil
2 tomatoes, chopped
1 tbsp tomato paste
1 tbsp flour
150ml red wine
240ml beef stock
1 bay leaf 
4 white peppercorns
100g button mushrooms, halved
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1 carrot sliced
2 potatoes cubed
2 tbsp freshly chopped parsley

How to cook

Fry the bacon in a casserole until the fat begins to run. Add the beef and brown on all sides then add the onions and oil and cook for a further 5 minutes.

Add the tomatoes, tomato paste and salt and stir well. Sprinkle over the flour and cook, stirring, for 3 minutes then add 100ml of the wine, stock, bay leaf and peppercorns.

Cover and simmer for 50 minutes or until the meat is tender.

Add the mushrooms, capsicum, carrot and potatoes to the casserole and simmer, covered for a further 15 minutes.

Add the parsley and the rest of the red wine, raise the heat and cook for 10 minutes, uncovered. Serve hot.

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