Slow-simmered beef ragout
1
- Total Time2 h 15 min
- Makes10 cups
© Royalty-Free/Masterfile
Chunks of succulent stewed beef in a tomato-and-green olive sauce make this dish rich and flavourful.
Ingredients
2/3 cup all-purpose flour
1 tsp salt
1.25 to 1.5 kg stewing beef
vegetable oil
4 garlic cloves, or 2 1/2 tsp bottled minced garlic
2 onions
1/2 cup red wine
796-mL can diced tomatoes
284-mL can undiluted chicken broth
1 cup pimento-stuffed or pitted green olives
1 tsp granulated sugar
1 tsp dried thyme leaves
1 tsp hot red-chili flakes
Instructions
In a bowl or plastic bag, stir flour with salt. Cut beef into bite-size pieces, if necessary. Add to flour mixture, a few pieces at a time. Toss to evenly coat, then shake off excess flour. Save any remaining flour. Lightly coat a large wide saucepan with oil and set over medium heat. When hot, add one-third of meat. Cook until lightly browned on all sides, 5 to 6 minutes in total. Remove to bowl of slow cooker. Repeat with remaining meat, in 2 batches, adding more oil as needed.
Meanwhile, mince garlic and coarsely chop onions. Once all meat is browned, add onions and garlic to saucepan. Sprinkle with leftover flour mixture. Stir often 2 minutes. Gradually stir in wine. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Stir in tomatoes, broth, olives, sugar, thyme and chili flakes. Bring to a boil over high heat, stirring often. Then pour into bowl of slow cooker. Cover and cook until meat is fork tender, about 5 hours on high setting or 8 hours on low setting.
Nutrition (per serving)
Calories 177, Protein 19.1g, Carbohydrates 8.9g, Fat 7g, Fibre 0.9g, Sodium 640mg.
From the freezer
Seal in a plastic freezer bag. Freeze up to 1 month. Defrost and reheat in microwave or stove-top. Spoon over mashed potatoes.
Later
Cover and refrigerate up to 2 days. Reheat with chopped fresh tomatoes and parsley. Toss with your favourite noodles.
Now
Great over couscous or with mashed potatoes.
