Recipe Beef ragu : Hearty Dishes and Tasty

Recipe Beef ragu : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Beef ragu has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 8 serving, Capable cooks level.

This generous beef ragu works so that you can spend time at the table, not in the kitchen.

Ingredients:

  • 1/4 cup olive oil
  • 1.3kg beef chuck steak, cut into 5cm chunks
  • 4 eschalots, peeled, roots intact, halved
  • 3 garlic cloves, crushed
  • 2 carrots, thickly sliced
  • 2 celery stalks, thickly sliced
  • 3 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 dried bay leaves
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes
  • 1 cup Massel beef stock
  • 4 small red chillies, halved lengthways

Method

  • Step 1
    Heat oil in a large heavy-based saucepan over medium heat. Season beef with salt and pepper. Cook, in 2 batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.
  • Step 2
    Add eschalots, garlic, carrot and celery to pan. Cook for 3 minutes or until starting to brown. Add thyme, rosemary and bay leaves. Cook for 1 to 2 minutes or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Return beef to pan. Add tomato paste, tomatoes, stock and 1 1/2 cups cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 2 hours or until beef is tender. Stir in chilli. Cook, covered, for 10 minutes. Season with salt and pepper.
  • Step 3
    Using tongs, remove beef from sauce reserving sauce to serve on tagliatelle (see related recipe). Roughly shred beef before serving.

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