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How to Cook Beef Ragout
Method
- Heat a heavy based saucepan with oil
- Add the mince & cook over a high heat until browned
- Add spices & cook for 2 to 3 minutes
- Add sugar, vinegar, garlic & diced vegetables, then cook for a further 5 minutes
- Add the tomatoes & stock, then simmer for 15 minutes
- Add the pulses & finish cooking for a few minutes more
- Finish by adding chopped black olives (Kalamata work great here) and plenty of coriander
- Serve with saffron scented rice or a slice of crusty bread
- The Ingredients
- • 1 x 450g Farmison & Co Minced Beef
- • 5ml light olive oil
- • 1 x onion finely diced
- • 2 x sticks celery finely diced
- • 1 x red pepper finely diced
- • 1 x clove garlic crushed
- • 1 x tsp. ras al hanout
- • 2 x tsp. sherry vinegar
- • 1 x tsp. sugar
- • 300ml beef stock
- • 1 x tin (400 g) chopped plum tomatoes
- • 350g mixed pulses (pre cooked & drained)
- • Small bunch flat leaf parsley (leaves only)
- • 75g pitted black olives diced (optional)
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