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Beef ragout

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


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Gryderet for 6 persons
Preperation 30 min. / Cooking + 6 t. / Total + 6 t.

Beef ragout

1.5 kg beef, chunk rib or brisket (preferably a piece with lots of fat), cubed

Salt and pepper

2 tbsp. butter

2 store onions, finely chopped

3 cloves garlic, finely chopped

2 stalks celery, finely chopped

2 large carrots, finely chopped

2 dried bay leaves

2 tbsp. tomato purée

200 ml red wine

1 tin chopped tomatoes

300 ml beef bouillon


Pappardelle pasta

Grated parmesan


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!

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