Mad Butcher's Butcher Est. 1971

+09 521 0903

BEEF RAGOUT

INGREDIENTS

- 650g sliced rump steak
- 3 tablespoons seasoned flour
- 3 medium carrots
- finely chopped
- 1 onion
- finely chopped
- 1 leek
- white part only
- finely sliced
- 2 cloves garlic
- crushed
- 3 anchovy fillets
- drained
- 2 bay leaves
- 1 - 1½ cups Campbell’s Real Stock - Beef
- 400g can chopped tomatoes in juice
- Cooked pasta
- Parmesan cheese
Serves : 4
Cooking time: 3 hours

METHOD

Preheat the oven to 170 degrees. Cut beef rump steak into approximately 1cm pieces and roll in the seasoned flour. Place in a medium-sized casserole dish with the carrots, onion, leek, garlic, anchovy fillets and bay leaves. Pour in the beef stock and tomatoes, cover and place in the oven. Cook for 2-2½ hours until the meat is tender. Remove from the oven after an hour, stir and season as required. Return to the oven.

Serve ragout hot with cooked pasta and freshly grated Parmesan cheese.

Slow cooker option

Preheat slow cooker for 20 minutes. Place beef and other ingredients into the slow cooker and cook on low for 6-8 hours.

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