Beef Ragu with Tomato
A robust slow cooked beef stew in a rich tomato and red wine sauce. It improves with standing and freezes well.
- Serves: 4 - 6
- Recipe Category: Meat beef
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Products in this recipe:
Liquid Beef Stock
Farmstyle Tomato Soup
Garlic Pepper Seasoning
You Will Need:
Ina’s Tip
Best to buy boneless brisket in one piece and to cube at home. We prefer not to buy stewing meat, as it is often a mixture of cuts which may require a different time and temperature.
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 150 °C.
Cube the meat.
Heat a large casserole and add the olive oil.
Brown the meat in batches, making sure not to over crowd the pot, otherwise it will steam and not brown.
Remove the meat from the pot and add the onions. Fry until golden brown, then add the garlic.
Deglaze the pot with red wine and reduce over high heat by half.
Add the Beef Stock to the water and add together with the Tomato Soup. Add Garlic Pepper Seasoning.
Bring to boiling point.
Return the beef to the pot with any juices.
When simmering, close the lid and transfer to the oven.
Cook for 3 hours. Alternatively, simmer on the stove top until very tender.
Serve with polenta or rice, and a salad or seasonal vegetables.
Beef Ragu with Tomato
A robust slow cooked beef stew in a rich tomato and red wine sauce. It improves with standing and freezes well.
- Serves: 4 - 6
- Recipe Category: Meat beef
-
Products in this recipe:
Liquid Beef Stock
Farmstyle Tomato Soup
Garlic Pepper Seasoning
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 150 °C.
Cube the meat.
Heat a large casserole and add the olive oil.
Brown the meat in batches, making sure not to over crowd the pot, otherwise it will steam and not brown.
Remove the meat from the pot and add the onions. Fry until golden brown, then add the garlic.
Deglaze the pot with red wine and reduce over high heat by half.
Add the Beef Stock to the water and add together with the Tomato Soup. Add Garlic Pepper Seasoning.
Bring to boiling point.
Return the beef to the pot with any juices.
When simmering, close the lid and transfer to the oven.
Cook for 3 hours. Alternatively, simmer on the stove top until very tender.
Serve with polenta or rice, and a salad or seasonal vegetables.