Beef and Mushroom Ragout
Flavourful beef dish using cheaper cuts of meat. Cut off only the outside fat, marbling in the meat gives flavour. Do not worry about any gristle as it will dissolve into jelly in the long cooking time. Substitute gluten-free all purpose or rice flour for a gluten-free dish. Put any leftover wine into small plastic baby food containers and freeze. It is ready to use, no need to thaw, and no waste of good wine.
Ingredients
Serves: 4
- 500g shin beef or chuck steak
- 150g mushrooms
- 150g diced bacon, low fat
- 1 large onion
- 100ml beef stock
- 100ml red wine
- 2 or 3 sprigs thyme
- 2 tablespoons flour, gluten-free plain flour or rice flour
- 1 can diced tomatoes
- olive oil
Directions
Preparation:30min ›
Cook:9hours ›
Ready in:9hours30min
- Cut the meat into 2 -3 cm cubes, place in plastic bag with the flour and shake to coat the meat.
- Chop onion, and slice mushrooms.
- Oil a frypan and gently cook onions, mushrooms and chopped bacon until onions are soft. Place in crockpot.
- Add a little extra oil and brown the meat a few pieces at a time. Place in crockpot.
- Delaze the pan using the wine and pour into the pot, adding the tomatoes, thyme, and stock.
- Cook on low for 9 hours. Serve with rice and green salad.
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Reviews and Ratings
Global Ratings:
(9)
Reviews in English (6)
Very popular with the kids and adults - I don't own a slow cooker so I did 2.5hrs in the oven (started at 200deg and then reduced to 150deg) and it turned out perfect. - 22 Jul 2010
Very easy dish to cook lve made about 4 times l put a big spoonful over mash potato, family loves it - 10 Aug 2016
- 13 Jun 2012