Beef ragout with crispy potatoes

Beef ragout with crispy potatoes

Total: 2 hr 35 Min. | Active: 20 Min.
Nutritional value / people: 373 kcal


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

oil for frying
500g beef ragout, cut into approx. 2 cm cubes
1tbsp white flour
½tsp salt
1tbsp butter
1 onion, finely chopped
1 garlic clove, pressed
200g carrots, cut into small cubes
300g Chinese cabbage, thinly sliced
1tbsp tomato puree
1tsp ground cumin
1tsp paprika
2dl red wine
2dl meat bouillon
salt and pepper to taste
600g waxy potatoes, cut into slices approx. 5 mm thick
2tbsp olive oil
¾tsp salt
a little pepper
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How it's done

Heat the oil in a frying pan, add the meat in batches, dust with flour, brown all over for approx. 3 mins., season with salt. Remove, reduce the heat and wipe the cooking fat from the pan. Heat the butter in the same pan. Sauté the onions and garlic, add the carrots and remaining ingredients including paprika, and briefly sauté. Return the meat to the pan, pour in the wine, reduce by half. Pour in the stock, bring to the boil, cover and braise on a low heat for approx. 2 hours. Remove the lid, allow the liquid to reduce a little for about 10 mins., season.

Combine the potatoes and oil, spread on an oven tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C.

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