for 4 person

Fry the meat

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

To braise

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

To serve

1	apple (e.g. Boskoop), diced
1 tsp	rosemary, finely chopped
2 tbsp	fried onions

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.

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