Beef Ragout

Ingredients:

1kg beef chuck steak

Plain flour

1/4 cup (60ml) olive oil

2 cloves garlic, crushed

100g sliced pancetta, chopped

1 1/2 cups of (375ml) dry red wine

1/2 cup (125ml) beef stock

1 1/2 tablespoons tomato paste

1 tablespoon of Dijon mustard

1 tablespoon chopped fresh thyme leaves

4 medium (480g) carrots, roughly chopped

1 bunch (450g) spring onions, halved

Method:

Cut steak into 3cm cubes.  Toss steak in flour; shake off excess.  Heat half the oil in large pan; cook steak, in batches, until browned; remove from pan.  Heat remaining oil in same pan, add garlic and pancetta; cook, stirring, until pancetta is crisp.  Return steak to pan with wine, stock, paste, mustard, thyme and carrots, simmer, covered, 1 3/4 hours.  Add onions, simmer, covered, 15 mins.

Mrs. Anne Ogston,
Aberdeen

Other Recipes:

Dutch Meat Roll

Beef Goulash

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