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Beef Ragout
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!
Prep: 30 mins
Cook: 2 hours 30 mins
Serves 4
Low Fat
Excellent source of iron
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IngredientsBeef
To serve
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Method |
Nutrition Information Per Serving*
Serving size: 450g| Energy kJ (kcal) | 1262 (301) |
| Protein (g) | 40.1 |
| Fat (g) | 9.0 |
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Saturated (g)
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3.7 |
| Carbohydrate (g) | 13.2 |
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Sugars (g)
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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 |
- 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 ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.