Beef Ragout with Crispy Potatoes


Total time: 2hr 35m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 373 Kcal


Ingredients

  • oil to fry
  • 500 g beef ragout, cut into 2-cm cubes
  • 1 tbsp. white flour
  • 1 clove of garlic, pressed
  • 1 onion, finely chopped
  • 1 tbsp. butter
  • 0.75 tsp. salt
  • 300 g Chinese cabbage, cut into thin strips
  • 200 g carrots, cut into small cubes
  • 1 tbsp. tomato puree
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 2 dl red wine
  • salt and pepper to taste
  • 2 dl meat bouillon
  • 600 g waxy potatoes, cut into 5-mm-thick slices
  • 2 tbsp. olive oil
  • a little pepper

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Instructions

  • Heat the oil in a frying pan, add the meat in batches, dust with flour, brown all over for approx. 3 mins., season with salt. Remove, reduce the heat and wipe the cooking fat from the pan. Heat the butter in the same pan. Sauté the onions and garlic, add the carrots and remaining ingredients including paprika, and briefly sauté. Return the meat to the pan, pour in the wine, reduce by half. Pour in the stock, bring to the boil, cover and braise on a low heat for approx. 2 hours. Remove the lid, allow the liquid to reduce a little for about 10 mins., season. Combine the potatoes and oil, spread on an oven tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 220°C.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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