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Beef ragu

With Bonnie Muirhead


1.5 kilos stew meat, cubed
1/4 cup oil
2 onions, chopped
4-6 garlic cloves, minced (garlic paste works too)
2 tsp ground coriander
1.5 cups red wine
2 large cans diced tomatoes, drained
2 cups chicken or beef stock
2 Tbs minced fresh rosemary (or 1 Tbs dried thyme)


Heat oil in a large pot or pan on medium high heat. 

Pat dry cubed meat and season with salt and pepper.  Cook in hot oil in batches until all sides are nicely browned.  Set meat aside. 

Add onions to the same pan and cook until softened (it's ok if they brown a bit).  Add garlic and coriander and stir to incorporate.

Make sure the heat is up pretty high and add the red wine.  Let wine cook until it is reduced to about 1/2 cup.

Once wine has reduced, add tomatoes, rosemary and stock and stir to combine.

Bring sauce to a boil then reduce to a simmer, cover and cook on low for 3 hours or more, until meat falls apart when touched and sauce has thickened.

You can also cook on low in the oven (keep your pot covered) at 120C (no fan bake) over night.  It's long but it's worth it!

Serve with your favorite pasta, or on gem squash!

(TX: 20 May 2011)