Skip to recipe

Open full page ↗

Beef ragout
Photo: A Healthier Michigan from Detroit, United States, Wikimedia Commons, CC BY-SA 2.0 (cropped)

Meat Dishes · Recipe No. 49

Beef Ragout

Beef Ragout made with chuck or other stewing beef, carrot, onion and plain flour. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Remove excess sinue and fat.

  2. Cut into 2.5Cm (1in) dice.

  3. Fry meat in oil until lightly brown add mirepoix brown.

  4. Add flour and brown for a few minutes.

  5. Add tom puree and stir in, mix in stock.

  6. Add BG and garlic season, cover and simmer for 1.5 - 2 hours.

  7. When cooked place meat in clean pan season & correct sauce.

  8. Pass (strain) the sauce onto meat.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • This dish is the basic beef stew recipe. You do not need to strain the sauce, but this gives a smoother finish.
  • It can be cooked ontop of the stove but cooking in a medium oven givesgood results.
  • See Stewing.

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Tins, jars & stock

Baking

Oils, vinegars & sauces

Fresh herbs

Converted from the Cookeryonline Excel workbook “Ragout”.