Beef ragout with crispy potatoes

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

For 4 people

Nutritional Information

Contains 373 Kcal


  • oil for frying
  • 500 g beef ragout, cut into approx. 2 cm cubes
  • 1 tbsp white flour
  • 1 garlic clove, pressed
  • 1 tbsp butter
  • 1 onions, finely chopped
  • 0.75 tsp salt
  • 200 g carrots, cut into small cubes
  • 300 g Chinese cabbage, thinly sliced
  • 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 slices approx. 5 mm thick
  • a little pepper
  • 2 tbsp olive oil

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  • 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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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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