Beef ragout with apples
Ingredients
- Fry the meat
- oil for frying
- 800 g beef ragout
- 1 tbsp white flour
- 0.75 tsp salt
- a little pepper
- To braise
- 1 onions, finely chopped
- 2 garlic clove, pressed
- 1 carrots, diced
- 3 apples (approx. 600 g, e.g. Boskoop), sliced
- 1 dl red wine
- 1 tin chopped tomatoes (approx. 400 g)
- 2 dl meat bouillon
- 1 sprig rosemary
- 1 bay leaf
- salt and pepper to taste
- To serve
- 1 tsp rosemary, finely chopped
- 1 apples (e.g. Boskoop), diced
- 2 tbsp dried fried onions
Total time: 1hr 50m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 362 Kcal, 45g Protein, 28g Carbohydrates, 6g Fat
Ingredients
- Fry the meat
- oil for frying
- 800 g beef ragout
- 1 tbsp white flour
- 0.75 tsp salt
- a little pepper
- To braise
- 1 onions, finely chopped
- 2 garlic clove, pressed
- 1 carrots, diced
- 3 apples (approx. 600 g, e.g. Boskoop), sliced
- 1 dl red wine
- 1 tin chopped tomatoes (approx. 400 g)
- 2 dl meat bouillon
- 1 sprig rosemary
- 1 bay leaf
- salt and pepper to taste
- To serve
- 1 tsp rosemary, finely chopped
- 1 apples (e.g. Boskoop), diced
- 2 tbsp dried fried onions
Instructions
-
Fry the meat
Heat a little oil in a pan. Fry the meat in batches for approx. 5 mins. per batch, dust with a little flour, remove from the pan, season. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary. -
To braise
Sauté the onion, garlic and carrots in the same pan for approx. 3 mins. Return the meat to the pan and add the wine. Add the tomatoes and all the ingredients up to and including the bay leaf, put the lid on the pan and braise for approx. 1 ½ hrs. at a medium heat, season. -
To serve
Evenly distribute the cubed apple, rosemary and fried onions over the ragout. -
Serve with:
Mashed potatoes
