Ragout on Pappardelle
Deliciously Tender Ragout Recipe
2 hrs 30 mins
Revive your taste buds with our easy to prepare ragout. With all the ingredients combined in a casserole dish, let the oven take care of the rest. Enjoy meltingly tender beef on-top of cooked pappardelle and sprinkled with thyme leaves.
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600g Quality Mark chuck steaks
2 tbsp seasoned flour
1, finely sliced red onion
1, finely diced carrot, flesh, fresh, stir fried
1 cup red wine
1 cup, if not using red wine beef stock
1 strip orange rind
2 tsp, roughly chopped fresh thyme
To Make Ragout
Preheat the oven to 170°c.
Cut the beef into about 2.5cm pieces and roll in the seasoned flour.
Heat a frying pan over medium-high heat.
Add a dash of oil, then, in batches, add the beef and brown on both sides, transferring to a casserole dish as you go.
Add another dash of oil into the pan and add the onion and carrot.
Cook until the vegetables are lightly golden.
Pour in the red wine and allow to bubble up, scraping the pan with a wooden spoon.
Add the beef stock, bouquet garni and orange rind.
Bring just up to the boil, then pour over the beef in the casserole dish.
he liquid should just cover the beef.
Cover the beef with a piece of baking paper cut to fit and the lid.
Place in the oven and cook for 2 - 2 hours and 30 mins or until the beef is meltingly tender.
Nutrition Information per Serving (470g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)