Simply Cooking Recipes collected many recipes from any source
This generous beef ragu works so that you can spend time at the table, not in the kitchen.
The ingredient of Beef Ragu
- 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
The Instruction of beef ragu
- 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
- 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
- using tongs remove beef from sauce reserving sauce to serve on tagliatelle see related recipe roughly shred beef before serving
Nutritions of Beef Ragu
calories: 330 537 caloriescalories: 17 grams fat
calories: 5 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 35 grams protein
calories: 101 milligrams cholesterol
calories: 253 13 milligrams sodium
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calories: nutritioninformation