Rich & Meaty Beef Ragout
Welcome back to another lactose free recipe. This week I wanted to share with you a savoury delight that is perfect for those cold winter nights.  This ragout takes a little bit of preparation and two hours of cooking but it is worth it in the long run. The sauce is rich, the meat becomes lovely and tender and the vegetables are delicious. A truly beautiful stew. The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness . As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 6 yield(s)
Prep Time: 60 mins
Cook Time: 150 mins
Total Time: 210 mins
Ingredients
  • 1 Large brown onion
  • 3 Garlic cloves
  • 2 Medium carrots
  • 2 Celery stalks
  • 250 g Diced bacon (or 4 slices of pancetta)
  • 1 kg Casserole beef
  • 2 tbsp Plain flour
  • 3 Dried bay leaves
  • 1 tbsp Dried rosemary
  • 1 tbsp Dried thyme
  • 1 & 1/2 tbsp Dried ground sage
  • 2 tbsp Balsamic vinegar
  • 1 cup Red wine
  • 1 cup Beef stock
  • 400 g Can of diced tomatoes
  • Olive oil
  • Casserole dish
  • Rice to serve
Instructions
  1. Preheat your oven to 160°C and grease and large oven safe casserole dish.
  2. The first step is to prepare the vegetables. Dice the onion, celery and carrots. Grate the garlic and set aside.
  3. Prepare the herbs and place them in a small container so it is easier to add later.
  4. Do the same thing with the balsamic, red wine and beef stock. This makes it easier to add them in later.
  5. Dice the beef chunks into 3cm sized cubes.
  6. Drizzle a large saucepan with the olive oil. Cook the beef until it browns on the outside. Take the beef out of the pan and put it in a bowl to use later. Depending on the size of the saucepan you may need to cook the beef in multiple batches.
  7. In the same saucepan add the garlic, onion, celery and bacon. I do prefer to use pancetta (4 slices) instead of the bacon however sometimes it is difficult to find. Bacon is fine. Cook until the onion has softened up.
  8. Add the beef back in the vegetables as well as the flour. Cook for a few minutes.
  9. Add the Herbs, balsamic, stock, red wine and the can of tomatoes. Stir well.
  10. Cook on a high heat until the mixture comes to a boil.
  11. Turn off the heat and transfer the ragout into the greased casserole dish. Place the casserole dish onto a large baking tray to catch any spillages.
  12. Cover with the casserole lid and bake for at least two hours.
  13. When you take it out you will notice some oil on the top, this is normal. Give it a stir and remove the bay leaves.
  14. Serve with rice to absorb all the delicious sauce. Serve, devour and enjoy.