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Beef Ragout     HT  MC 120mins 


Serves  4     Hot   Beef  Pork Alcohol  Herbs  Vegetables  Stews  Main Course  Dairy Free  Eggless



450g/1lb Braising Steak, cubed

240ml/8 fl.oz. Beef Stock

75g/3oz Streaky Bacon, chopped

1 Bay Leaf

300g/11oz Onions, chopped   

4 White Peppercorns

2 tbsp Oil

100g/4oz Button Mushrooms,  halved

2 Tomatoes, chopped

1 Green Capsicum, seeded and sliced

1 tbsp Tomato Paste

1 Red Capsicum, seeded and sliced

1 tbsp Flour

2 tbsp Freshly chopped Parsley

150ml/5fl.oz. Red Wine




1. Fry the bacon in a casserole until the fat begins to run. Add the beef and brown on all sides then add the onions and oil and cook for a further 5 minutes.


2. Add the tomatoes, tomato paste and salt and stir well. Sprinkle over the flour and cook, stirring, for 3 minutes then add the wine, stock, bay leaf and peppercorns. Cover and simmer for 50 minutes or until the meat is tender.


3. Add the mushrooms and capsicum to the casserole and simmer, covered for a further 15 minutes.


4. Add the parsley and brandy, raise the heat and cook for 10 minutes, uncovered. Serve hot.




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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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