Beef ragout

Beef ragout
1

Use diced knucle/round steak, chuck/or osso bucco.

Heat 30gms of butter and tablespoon of oil in a heavy based pot which can go into the oven, brown the pieces of meat and remove.

Add 1.5 tablespoons of plain flour, to the cooking juices. Then add two cups of beef stock, 1/4 cup of tomote paste or sauce, 2 gloves of crushed garlic, 2 tablespoons of chopped fresh herbs such as rosemary or parsley and cook for a few minute. Add 2 diced carrots, 2 diced sticks of celery and a splash of red wine.

Place the browned meat in the pot and cook in a moderate oven for 2-3hrs. When the meat is falling of the bone or super tender, add 2 quartered potatoes, cook for another hour.

Finally add peas, I like minted peas and cook until they are tender and serve with crusty bread.

Ingredients

Directions

Beef ragout
1

Use diced knucle/round steak, chuck/or osso bucco.

Heat 30gms of butter and tablespoon of oil in a heavy based pot which can go into the oven, brown the pieces of meat and remove.

Add 1.5 tablespoons of plain flour, to the cooking juices. Then add two cups of beef stock, 1/4 cup of tomote paste or sauce, 2 gloves of crushed garlic, 2 tablespoons of chopped fresh herbs such as rosemary or parsley and cook for a few minute. Add 2 diced carrots, 2 diced sticks of celery and a splash of red wine.

Place the browned meat in the pot and cook in a moderate oven for 2-3hrs. When the meat is falling of the bone or super tender, add 2 quartered potatoes, cook for another hour.

Finally add peas, I like minted peas and cook until they are tender and serve with crusty bread.

Beef ragout