Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef ragù. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Beef ragù is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Beef ragù is something which I’ve loved my entire life. They’re nice and they look fantastic.
Drain the beef in a colander to remove the fat while you cook the rest. Prepare this Beef Ragu recipe in the slow cooker or on the stovetop for an Italian-inspired easy dinner that your family will adore! The ragu starts like a lot of Italian sauces, stews and soups, with Il Soffritto.
To begin with this particular recipe, we have to prepare a few ingredients. You can have beef ragù using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Beef ragù:
- Prepare olive oil, for frying
- Make ready onion, peeled and finely chopped
- Make ready carrots, peeled and finely diced
- Take celery, finely diced
- Make ready garlic cloves, peeled and finely sliced
- Get flour, for dusting
- Take salt and freshly ground black pepper
- Make ready beef diced braising steak
- Take pancetta
- Prepare bay leaf
- Prepare cm/2in strip of orange rind
- Prepare red wine, preferably Italian
- Make ready tomato purée
- Make ready Large pinch of dried oregano
When oil is hot, add beef. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Slow Cooker Beef Ragu is a rich and tender, fall-apart tomato beef sauce. With all the magic happening in your slow cooker, come home to a satisfying, ready-made home cooked dinner!
Instructions to make Beef ragù:
- Preheat the oven to 150C/300F/Gas 2.
- Season the flour with salt and pepper and lightly coat the beef in the seasoned flour. Add some olive oil to a frying pan set over a high heat and add the coated beef pieces. Fry until the meat is golden-brown on all over. Set cooked beef aside.
- Heat the oil in an ovenproof, heavy-based pan or casserole, set over a low-medium heat. Add the onion, carrot, celery, and garlic.
- When the vegetables have softened, add the pancetta, bay leaf and orange rind to the pan. Cook for about five minutes until much of the pancetta fat has rendered and the vegetables have browned a little around the edges.
- Pour the red wine into the frying pan used to brown the meat. Cook over a medium heat, scraping the bottom of the pan to loosen any charred bits of meat.
- Add the browned beef to the vegetables.
- Add the tomato purée to the ragú and stir it through. Cook for two minutes stirring regularly to avoid burning.
- Pour the warm wine into the ragú, add 200ml/7fl oz water and bring to a simmer. Scrap the bottom of the pan to loosen up and burn on food. Add the oregano and stir through.
- Put the lid on the pan and place in the preheated oven for 1½ hours, or until the meat is meltingly tender and the liquid reduced. Check once or twice in this time and stir to prevent the meat on the surface drying out.
- I serve with mashed potatoes
This Slow Cooker Beef Ragu recipe is my favourite way to spend a cold winters day with warm flavours! This slow cooker beef ragu is the first recipe I made from the book and it was every bit as luscious and comforting as I expected it to be. It's packed with juicy tomato and garlic flavor and tender shredded beef that swims in a little tomato gravy situation that is on point for crusty bread dips. Meat ragu is a hearty, seasoned Italian sauce made up of meat and tomatoes. It is usually used in pasta dishes like this one.
So that’s going to wrap it up for this special food beef ragù recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
