Beef ragout, oregano and mushrooms
( SERVES 4 )
14/4/2010
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Ingredients
(You can click on ingredients to see more related recipes)
| 2 tbsp | Olive oil |
| 1 kg | Beef rump steak, (or chuck or blade), cut into cubes |
| 3 cloves | Garlic, crushed |
| 1 | Carrot, finely diced |
| 2 stalks | Celery, finely diced |
| 2 tbsp | Fresh oregano |
| 16 | Onions, small or pickling |
| 4 tbsp | Flour |
| 2 tsp | Smoked paprika |
| 1 tbsp | Tomato paste |
| 2 | Bay leaves |
| 1 cup | Beef stock |
| 2 cups | Red wine, full-bodied |
| 16 | Button mushrooms |
| 10 | Pitted prunes |
Directions
- Preheat oven to 170 degC. Heat the olive oil in a cast iron casserole dish.
- Dry the meat with paper towels then brown in batches, on all sides. Remove.
- Add the garlic, carrot, celery, oregano and onions, cook until golden then add the flour.
- Stir for a few minutes to cook the flour. Return the beef to the casserole.
- Add the paprika, tomato paste, bay, stock and wine.
- Add the mushrooms and prunes then cover and let slowly cook for 2-3 hours.
Wine Match
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