Beef ragout with potatoes

Beef ragout with potatoes

Total: 2 hr 35 min. | Active: 20 min.
Nutritional value / person: 373 kcal

Ingredients

4 person

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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
kochen@bettybossi.ch

Beef ragout

oil, for frying
500 g beef ragout, cut into approx. 2 cm cubes
1 tbsp white flour
½ tsp salt
1 tbsp butter
1 onion, finely chopped
1 garlic clove, squeezed
200 g carrots, cut into cubes
300 g Chinese cabbage, cut into thin slices
1 tbsp tomato puree
1 tsp ground cumin
1 tsp paprika
2 dl red wine
2 dl meat bouillon
salt and pepper to taste

Potatoes

600 g waxy potatoes, cut into slices approx. 5 mm thick
2 tbsp olive oil
¾ tsp salt
a little pepper
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How it's done

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Beef ragout

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.

Potatoes

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

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C.Remove, serve with the beef ragout.

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