Recipe – Beef and Carrot Ragout

BEEF AND CARROT RAGOUT

Serves: 2

Ingredients  

• 500g diced beef
• 1tbs olive oil
• 1 large brown onions, cut into wedges
• 1 garlic cloves, crushed
• 1/2 cup tomato paste
• 1 cup beef stock
• 3 sprigs rosemary
• 3 large carrots, roughly chopped
• cooked pasta, to serve

Method

1. Preheat oven to 180 degrees.
2. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. 
3. Reduce frying pan heat to medium. Add onion and garlic to pan. Cook, stirring often, for 2 minutes or until soft. Add tomato paste. Cook for 1 minute. Pour in beef stock. Bring to the boil. Simmer, uncovered, for 5 minutes.  Add rosemary and carrots. Bring to the boil.
4. Place into a casserole dish (with lid). Bake in the oven for 45minutes to 1hour. Spoon over pasta and serve.

Original Recipe has been altered a fair amount (stupid me didn’t realise we didn’t have any red wine, or a SLOW COOKER ahaha). You can see the original HERE from Taste.com.au

Rating: I give this recipe a 7/10 – It was hearty, the beef was very tender, and the rosemary was BEAUTIFUL! I would put this on my list of winter meals for sure!

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