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Beef Ragout

Beef Ragout

This is one of those recipes that leave you weak at the knees. The mixture of tomatoes and beer with beef and bacon creates an incredibly rich flavour and it’s difficult not to go back for seconds. And although there are quite a few ingredients, everything is cooked in the same pot and so it’s all very easy! If you have a pressure cooker you can have this dish ready in 30 minutes. If not, then you’ll need to cook the dish for about 1 ½ to 2 hours so that the meat is soft and tender.


3 tbsp cooking oil 1kg stewing beef, cut into pieces 1tsp salt 2-3 sprigs fresh Rosemary, leaves finely chopped 2 carrots, coarsely chopped 4 celery sticks, finely chopped 1 onion, finely chopped 125g bacon, cut into small pieces 3 large garlic cloves, chopped 125ml tomato purée 250g Portabellini mushrooms 1 can whole tomatoes 200ml beef stock 250ml Guinness beer (or any other beer you have!) 1 tbsp flour

  1. In a large pot heat 2tbsp oil until it is very hot and then brown the beef together with the rosemary and salt. Remove from the pot and set aside.
  2. Add the last tbsp oil to the pan, allow it to heat up and then add the onion, carrots, celery, bacon and garlic. Cook for approximately 5 minutes or until onions are soft.
  3. Now add the puree, tomatoes, mushrooms, beer, stock and meat and bring to the boil.
  4. Follow the rest of the recipe according to what pot you are using:
If you using a pressure cooker:

Put the lid on and cook on high heat for 15 minutes and then on low heat for 15 minutes. Remove from heat and allow to cool until the pressure gauge drops down. Now open the lid and if the sauce needs thickening, sprinkle with some flour, a little bit at a time. Stir and allow to thicken.

If you are using a regular pot:

Reduce the heat and allow to simmer on low heat for 1 ½ to 2 hours.If the sauce needs thickening, sprinkle with some flour, a little bit at a time. Stir and allow to thicken. To read more inspiring recipes, click here

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