2017-08-21
Beef Ragout
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Beef Ragout

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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
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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.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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