Classic Beef Ragout
This ragout is so versatile. Use red wine, or all beef stock. Select casserole steak cubes from the supermarket or use beef shins or brisket. Serve it with ribbons of thick Pappardelle or on a bed of cheesy polenta. How ever you make and serve this rich and delicious dish, you’re bound to love every bite. Enjoy!
1kg beef suitable for slow cooking (I used brisket)
2 Tbsp olive oil
1 large onion, diced
2 cloves of garlic, finely chopped
2 large carrots, peeled and diced
4 stems celery, sliced thinly
2 Tbsp tomato paste
4 bay leaves
2 sprigs rosemary
400ml red wine
500ml beef stock
2 cans crushed tomatoes
Salt and pepper
Pre-heat oven to 160⁰C.
Heat half of the olive oil in your Featherlight Dutch Oven and brown the meat in batches, removing and placing in a bowl.
Wipe the pan out with paper towels and add the rest of the olive oil.
Sauté the onions and garlic until fragrant and then add the carrot and celery, stirring constantly for about five minutes.
Add the tomato paste and stir through the vegetables.
Pour in the wine and beef stock and add the crushed tomatoes.
Finally tuck the bay leaves and rosemary in and return the beef to the pot.
Cook, covered, for 2 ½ hours, until the meat is easily shredded by fork. Season to taste and serve.
Note: This makes a large batch so is perfect for freezing
Naomi Sherman is a food photographer and stylist who creates edible artistry in her studio located in the beautiful Huon Valley.
A firm believer that there is no one-size-fits-all approach to good health, Naomi loves to create recipes that are fresh and bursting with flavour, with an emphasis on gluten and refined sugar free dishes.
Her recipes, along with her award-winning cookbook Edible Heirlooms, can be found at: www.naomishermanfoodcreative.com