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Beef ragu

  • (1)
  • Preparation time: 2 h
  • Difficulty:
  • Number of ingredients: 15
beef ragu

Beef ragu is a classic dish that comes from the rich tradition of European cuisine. It is characterised by its slow cooking, which allows the beef to become extremely tender and juicy, while the flavours of the spices and vegetables intertwine to create a rich, deep sauce. This recipe is ideal for colder days when we crave something warm and invigorating.

Beef ragu is great with bread dumplings.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Beef ragu

  • Preparation time: 2 h
  • Difficulty:
  • Number of ingredients: 15

Ingredients:

  • 500g beef (e.g. shoulder or flank)
  • 2 medium onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, diced
  • 1 celery stalk, chopped
  • 1 teaspoon BAM garlic powder
  • 1 teaspoon BAM parsley powder
  • 400g tinned tomatoes or tomato sauce
  • 250ml red wine
  • 250ml red wine
  • 500ml beef stock
  • 2 tablespoons tomato concentrate
  • 1 bay leaf
  • Salt and pepper to taste
  • olive oil

Instructions:

1. Step Preparing the meat: Cut the beef into large cubes. Season with salt and pepper.
2. Step Roasting the meat: Heat the olive oil in a large frying pan and fry the meat over a high heat until golden brown. When the meat is browned, remove it from the pan and set it aside.
3. Step Roasting the vegetables: In the same pan where you roasted the meat, add the onion, garlic, carrot and celery. Add dry BAM spices for even better flavour. Roast on medium heat until the vegetables are soft.
4. Step Add the liquids: add the tomato concentrate to the vegetables and fry for a few minutes. Then add the red wine and allow the alcohol to evaporate. Add the tinned tomatoes or tomato sauce, bay leaves and beef stock.
5. Step Cooking the ragout: Return the meat to the sauce, reduce the heat and cook, covered, on a low heat for 2-3 hours until the meat is completely tender. Stir occasionally.
6. Step Finishing: When the meat is tender, season the ragu with salt and pepper, if necessary. Serve with chopped fresh basil or thyme.
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