Italian ragout

Recipe from: 7/1/1996 12:00:00 AM

Ingredients 16
Servings 6
Time

Ingredients

  • 1
    kg
    boneless beef chuck
  • 90
    ml
    olive oil
  • 350
    g
    onions
  • 6
    cloves garlic
  • 2
    stalks celery
  • 4
    carrots
  • 125
    ml
    instant meat gravy powder
  • 500
    ml
    boiling water
  • 250
    ml
    dry white wine
  • 30
    ml
    tomato paste
  • 25
    ml
    chopped fresh thyme
  • salt
  • freshly ground black pepper
  • 1
    lemon (grated rind only)
  • 2
    bay leaves
  • 250
    g
    fresh button mushrooms
 

Method

 
In a large saucepan, brown the meat in olive oil in batches, remove and set aside.
Sauté the onion until transparent. Add the garlic and cook for a further 2 minutes. Add the celery and carrots and cook over a low heat for 5 minutes, stirring regularly.
Mix the gravy powder, water, wine and tomato paste and pour over the vegetables. Return the meat to the pan and add all the remaining ingredients, except the mushrooms. Cover and simmer for about 1 hour.
Add the mushrooms and cook for a further 20 minutes. Serve with cooked pasta and vegetables.
 

Read more on: beef
 

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