Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, beef ragù. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Beef Ragu from Delish.com is a cozy and filling meal that's perfect for cold weather. Want some help in the kitchen (who doesn't)? Let the slow cooker make dinner for you.
Beef ragù is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Beef ragù is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook beef ragù using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Beef ragù:
- Get olive oil, for frying
- Get onion, peeled and finely chopped
- Take carrots, peeled and finely diced
- Make ready celery, finely diced
- Take garlic cloves, peeled and finely sliced
- Take flour, for dusting
- Take salt and freshly ground black pepper
- Make ready beef diced braising steak
- Prepare pancetta
- Get bay leaf
- Make ready cm/2in strip of orange rind
- Prepare red wine, preferably Italian
- Make ready tomato purée
- Prepare Large pinch of dried oregano
In this Beef Ragù Shakshuka, I've given a meaty, Italian twist to the Middle Eastern favourite. Eggs lightly poached in a hearty ragù. Beef Ragu: This Beef Ragù is "loosely" Italian-inspired. Here I've served it with potato gnocchi and tagliatelle.
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 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. Smart tip: This makes four portions of ragù, so it can either feed the whole family or be divided into portions to refrigerate or freeze for future. Rich, savory, and fall-apart tender, our Instant Pot beef ragù recipe is ready fast but tastes like it simmered all day long. Our lightened-up version of the much-loved Italian pasta dish is destined to be a dinnertime regular.
So that is going to wrap it up for this exceptional food beef ragù recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
