2017-08-21
Beef Ragout
larger imageMove mouse over the image to magnify

Beef Ragout

(3 ratings - rate this recipe)
This ragout is easy to prepare with a slow-cooker. Just prepare all the ingredients the night before, cook the pasta when you get home and bon appetit!
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 4 Serves 4
Low Fat Low Fat
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

Beef

  • 650g Quality Mark skirt steak
  • 3 tablespoons seasoned flour
  • 3 medium carrots, finely chopped
  • 1 onion, finely chopped
  • 1 leek, white part only, finely sliced
  • 2 cloves garlic, crushed
  • 3 anchovy fillets, drained
  • 2 bay leaves
  • 1 - 1½ cups Campbell’s Real
  • Stock - Beef
  • 400g can chopped tomatoes in juice

To serve

  • Cooked pasta
  • Parmesan cheese

Method

Preheat oven to 170°C.

Beef

Cut beef skirt steak into approximately 1cm pieces and roll in the seasoned flour. Place in a medium-sized casserole dish with the carrots, onion, leek, garlic, anchovy fillets and bay leaves. Pour in the beef stock and tomatoes, cover and place in the oven. Cook for 2-2½ hours until the meat is tender. Remove from the oven after an hour, stir and season as required. Return to the oven. 

Serve ragout hot with cooked pasta and freshly grated Parmesan cheese.

Slow cooker option

Preheat slow cooker for 20 minutes. Place beef and other ingredients into the slow cooker and cook on low for 6-8 hours.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving*

Serving size: 450g
Energy kJ (kcal) 1262 (301)
Protein (g) 40.1
Fat (g) 9.0
Saturated (g)
3.7
Carbohydrate (g) 13.2
Sugars (g)
8.4
Sodium (mg) 665
Iron (mg) 6.4
Zinc (mg) 8.1
Vitamin B12 (ug) 4.0
Vitamin D (ug) 0.20
Selenium (ug) 13.2
*Based on the ingredients for the beef ragout, not including pasta and Parmesan cheese.
  • Small pieces of meat for this ragout don’t need to be browned as it will dry the meat out.
  •  Ensure your casserole dish has a tight fitting lid to prevent liquid evaporating too quickly. Placing a disc of baking paper on before the lid helps with this. Add more stock if necessary during cooking.
  • If you have leftover stock, try filling ice cube trays and storing in freezer. It's handy to use and a great way to add more flavour to your dinners.
  • To reduce the sodium content of this dish, omit the anchovies and use salt reduced stock.

You may also like these recipes...

Garlic & Wine Glazed Roast Lamb with Mint Pesto
Serves: 10
Prep: 35 mins
Cook: 2 hours + resting time
Suitable Cuts: Lamb Leg, Carvery Leg
Beef Kebabs with Southern Spice Rub
Serves: Makes 12 Skewers
Prep: 15 mins
Cook: 10 mins
Suitable Cuts: Rump, Sirloin, Scotch Fillet
Beef Wellington
Serves: 4-6
Prep: 45 mins
Cook: 30 mins + resting time
Suitable Cuts: Beef Eye Fillet, Lamb Rump, Lamb Fillet / Tenderloin
Hot Sour Soup and Beef Dumplings
Serves: 6
Prep: 15 mins
Cook: 35 mins
Suitable Cuts: Beef or Lamb Mince

Comments & Reviews

There are: 3 reviews, with an average rating of 3.3 out of 5
Hi Ian,
This is a simple recipe where the meat does not require browning or the vegetables softened. All just goes in as the recipe says :)

Happy cooking
Brooke
Posted by Beef + Lamb NZ 2016-05-30 10:51:30
more detailed instructions would be nice e.g should you sweat the onions and leeks or brown the meat?

If not could you make it clearer ?

Thanks
Posted by Ian 2016-05-25 14:53:26
Our flat loves this dinner ~ quick and easy in the slow cooker.
Posted by Mike 2015-07-03 16:31:40
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram