Beef ragout with apples

Beef ragout with apples

Total: 1 hr 50 Min. | Active: 20 Min.
Nutritional value / people: 362 kcal
, Fat: 6 g
, Carbohydrate: 28 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Fry the meat

oil for frying
800g beef ragout
1tbsp white flour
¾tsp salt
a little pepper

To braise

1 onion, finely chopped
2 garlic cloves, pressed
1 carrot, diced
1dl red wine
1tin chopped tomatoes (approx. 400 g)
3 apples (approx. 600 g, e.g. Boskoop), sliced
2dl meat bouillon
1sprig rosemary
1 bay leaf
salt and pepper to taste

To serve

1 apple (e.g. Boskoop), diced
1tsp rosemary, finely chopped
2tbsp dried fried onions
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How it's done

Fry the meat

Heat a little oil in a pan. Fry the meat in batches for approx. 5 mins. per batch, dust with a little flour, remove from the pan, season. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.

To braise

Sauté the onion, garlic and carrots in the same pan for approx. 3 mins. Return the meat to the pan and add the wine. Add the tomatoes and all the ingredients up to and including the bay leaf, put the lid on the pan and braise for approx. 1 ½ hrs. at a medium heat, season.

To serve

Evenly distribute the cubed apple, rosemary and fried onions over the ragout.

Good to know
Serve with: Mashed potatoes

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