Variation Beef Ragu

You are here:

Print to PDF

[X]

Print recipe

Variation Beef Ragu

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

8 portion(s)

Beef Ragu

30 grams olive oil
300 grams Chuck Steak
2 carrots, Thickly Sliced
3 cloves garlic
2 stalks Celery, Thickly Sliced
3 sprigs Thyme, Fresh
2 sprigs Rosmary, Fresh
2 --- bay leaves, Dried
1/2 Cup of Dry Red Wine
2 tablespoons tomato paste
1 tablespoon vege stock
1 400gm tin diced tomatoes
1/4 teaspoon Crushed Chilli Flakes
2 onions, peeled and quarterd
300 g Lamb, Cubed
150 g chicken, Cubed
100 gram water
1 level tbsp brown sugar
1 level tablespoons red wine vinegar
1 medium zucchini
1 small red capsicum

Add to shopping list

6

1h 45min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Main course

Recipe's preparation

Prepare

Peel and cut 2 onions into halves and then thin wedges

Peel 3 cloves of garlic, chop 5 seconds, speed 5

Add oil, onions, celery, carrots, cook 3 minutes at 100 degrees reverse, soft spoon

Add thyme, rosemary, bay leaves, red wine, water, vinegar, brown sugar and cook 2 minutes 100 degrees, reverse soft spoon, MC off

Scrape down bowl

Add beef, stock, tomatoe paste, tin of tomatoes and cook 60 minutes at 100 degrees, reverse soft spoon, MC off, Basket on top

Stir with spatula through the hole in the lid occasionally

Check softness of meat and add zucchini and capsicum and cook for 10-15 minutes as needed until the meat is tender.

Accessories you need

Simmering basket
buy now

Spatula TM5/TM6
buy now

Tip

I use gravy beef for a richer flavour but it needs a longer cooking time, perhaps an extra 20 minutes.

Serve with pasta and green beans and sprinkle the chille over the top

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.