ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · pasta · Soups and Stews

Beef Ragout

20190406_182306

Oh yummy! I’m still trying to look for alternative healthier options to my meals and this recipe I came across on Eating well website. A few tweeks to suit our own tastes and voila it was super tasty and quite filling too.

 

Serves 2

400 g Scottish Steak (cubed)

1 red onion – cut into wedges

1 clove garlic – minced

400ml Beef Stock

1/2 cup of Red wine

70g sugar snap peas

1 red pepper – sliced about 0.5cm thick

8 cherry tomatoes – halved

Cornflour to thick sauce – I used about 2 tbsps

1 tbsp tomato paste

Salt & pepper to taste

80-100g pasta (I used wholewheat as a healthier option)

 

  1. Heat a little oil in a large pan, add in the steak and brown, season with salt & pepper. Remove with a slotted spoon once browned all over.
  2. Fry the onions and red peppers with the garlic and tomato paste.
  3. Add back to the pan the steak, red wine & beef stock bring to the boil then reduce to a very low simmer and slow cook with lid on for about 4-5 hours.
  4. Just before serving cook your pasta as per packet instructions, drain then add the the pan along with the sugar snap peas and cherry tomatoes. Cook for a further 5 minutes.
  5. If sauce is still watery, make up your cornflour and stir in until you achieve the desired thickness of sauce.
  6. Season some more and serve.

20190406_182244

ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

Steak & Chorizo Slow Cook stew

20190324_174728

We do love a good stew on a Sunday, this is a little change to the normal traditional stew and super tasty with loads of flavour.  All you need is some good fresh bread to douk (dip in) and scoop up the gravy. Yummy!

 

Makes 2-3 servings

400g good scottish steak (diced)

75g-100g chorizo (diced)

1 x 400g can tin chopped tomatoes

1 x 225g tin chickpeas

1 x 225g tin red kidney beans

300ml beef stock

2 tsp cumin

1 tsp brown sugar

1 tsp cinnamon

1 1/2 tsp smoked paprika

1 clove garlic minced

100ml red wine

1 tbsp worcester sauce

1 tbsp tomato puree

1 red onion – chopped

Coriander – chopped to garnish

Salt & pepper to season

 

  1. Heat a little oil in a pan and gently fry the steak until browned, then add in the chorizo and onion until softened.
  2. Sprinkle on the cumin, paprika, garlic, sugar, cinnamon and tomato paste and mix through to coat beef. Season well.
  3. Add in the chickpeas, kidney beans, tin tomatoes, stock and worcester sauce, mix and bring to the boil. Add in the red wine.
  4. Reduce to a low simmer place lid on pan and cook slowly for about 2-3 hours or until meat is tender.
  5. Serve with a sprinkle or coriander. Yum.

 

20190324_174704

20190324_174642