Beef ragout - Frederikke Wærens
Save for later
Foodplanner Pinboard

Beef ragout

Beef ragout – A recipe for delicious and flavorful ragout with tender beef, vegetables, and a wonderful sauce.


Follow me on social media

Remember to follow me on my other social platforms, where I share much more inspiration for both sweet and salty cuisine. You can follow me on InstagramFacebook and TikTok.

Would you like to save or share the recipe with others?
Try the personal bulletin board function here on the blog (pink drawing pin in the right corner). It lets you gather all your favorite recipes here from my blog, so you can easily and quickly find them the next time you want to make something. And you can also share your bulletin board with friends and family, so they can be inspired by your baking and cooking.

I hope you enjoy my recipes and the bulletin board and that you will make use of them for little and big occasions.

Beef ragout

Recipe for 6 persons
Prep 30 mins
Cook +6 hrs
Total +6 hrs


Beef ragout


Beef ragout

Cube the meat. Brown the meat for 1-2 min. on each side in a large pot. Season with salt and pepper. Transfer the meat to a plate.

Add the butter to the pan and fry the onion, garlic, celery, carrots, and bay leaves. Add the tomato purée and let it fry. Pour in the red wine and let it simmer for 5 minutes as you continue to stir. Add the chopped tomatoes and beef bouillon. Stir well. Add the meat to the pan so it’s covered with the sauce. Turn down to a medium heat (it should bubble a little), put the lid on, and let it simmer for 5-6 hours. Stir the pan every so often so the meat is turned and is constantly covered by the sauce.

When the meat has simmered and is completely tender, pull it apart (with, for example, 2 forks). Leave the meat in the sauce.

Cook the pasta.

Serve the beef ragout with pasta and grated parmesan. Enjoy!


Please write a comment

Write a comment