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How to Cook Beef Ragout

How to Cook Beef Ragout


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

This simple and delicious one-pot Beef Mince Ragout recipe is packed with flavour and perfect to enjoy as a mid-week meal with the family.

Beef Ragout

Method

  1. Heat a heavy based saucepan with oil
  2. Add the mince & cook over a high heat until browned
  3. Add spices & cook for 2 to 3 minutes
  4. Add sugar, vinegar, garlic & diced vegetables, then cook for a further 5 minutes
  5. Add the tomatoes & stock, then simmer for 15 minutes
  6. Add the pulses & finish cooking for a few minutes more
  7. Finish by adding chopped black olives (Kalamata work great here) and plenty of coriander
  8. 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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