When the weather cools down, few dishes hit the spot quite like a slow-cooked beef ragu. Chef Mel shared her hearty recipe served over creamy lemon pepper polenta, along with her mission to bring families back around the dinner table through home cooking.
Ingredients for Beef Ragu
Servings: 4-6. You will need 3-5 tablespoons olive oil, 1 kg chuck beef finely diced, 2 tablespoons beef stock powder, 3 rashers bacon finely chopped, 2 large onions finely chopped, 3-6 cloves garlic (depending on size and preference), 200g sliced mushrooms, 1 teaspoon Italian herbs like thyme, oregano or marjoram, 3 tablespoons tomato paste, 2 tins crushed tomatoes, and 400ml hot water.
Method
1. Beef Ragu is an amazing addition to gnocchi or pasta or just on its own. If you need this cooked faster, you will have to use a rump, sirloin, or fillet of beef instead of this slow cook option.
2. Heat and grease a large frying pan until very hot. Season the beef with the beef stock powder and then add to the hot pan and allow to brown; make sure you don’t stir too much; the hotter the pan, the bigger the sizzle, and the better the browning.
3. Remove the beef and allow the pan to reheat; no need to clean it; we will use the lovely flavour left behind. Once hot again, add the chopped bacon, allow it to brown, stirring occasionally, then add the onions and garlic and allow them to soften in the bacon fat and olive oil.
4. Add the beef back into the pan, add the remaining ingredients, and stir to combine. Lower the heat to a gentle sizzle and cook low and slow for at least 2-3 hours until the meat is tender.
5. You may have to top up with a little water if the sauce gets too thick.
6. Adjust the seasoning, then serve this amazing beef ragu over creamy lemon pepper polenta or your choice of pasta.
