Find your recipes and restaurants here

Meat ragout

Recipe from: 7 October 2015
recipe, dinner, beef

Ingredients 14
Servings 8
Time 00:20


  • 30
    olive oil
  • 1.5
    beef shin or other stewing meat (you can also use pork or ostrich goulash)
  • 2
    onions, chopped
  • 125
    streaky bacon, chopped (optional)
  • 4
    garlic, crushed
  • 45
    cake flour
  • 1
    green or yellow pepper, seeded and diced
  • 1
    chopped tomatoes
  • 200
    red wine (or use stock)
  • 300
    prepared beef or chicken stock
  • 2-3
    sprigs of fresh thyme (or 5ml dried thyme)
  • 10
    paprika (or 5ml smoked paprika)
  • 3
    bay leaves
  • 2
    large carrots, peeled and diced


Heat the saucepan over a high heat. Add a little of the oil and brown a batch of the meat. Stir until the meat is well browned. Continue with the remaining meat and set aside.

Heat a little more oil and sauté the onion until soft. Add the bacon and fry for a few minutes until the bacon starts to brown. Add the garlic and sauté for one minute.

Add the flour and stir for one minute. Add all the remaining ingredients except the carrots and stir to combine. Bring to the boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the meat is tender. Season to taste with salt and black pepper and add the carrots 20 to 30 minutes before the cooking time is over. Add a little more stock if necessary.

More ideas:

Once defrosted, reheat until piping hot. Add a handful of freshly chopped Italian parsley or basil. Serve with seasonal vegetables, mashed potato, rice or couscous.
Use the mixture as a pie filling. Spoon the ragout into an ovenproof dish, cover with buttered sheets of phyllo pastry and bake until golden.
Add 125ml cream and serve with pasta noodles or rice. Sprinkle with extra paprika.
Add freshly chopped coriander, chopped fresh chillies and a can of drained red kidney beans for a Mexican flavour. Serve with tortillas.

Text and image:
Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: dinner  |  recipe  |  beef

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.