Beef, Walnut & Ale Ragu
Servings 8
Calories 364kcal
Ingredients
- 2 tbsp olive oil
- 800 g diced lean braising steak
- 1 large onion, diced
- 250 g small chantenay carrots
- 3 tbsp flour
- 800 g chopped tomatoes 2 x 400g canned chopped tomatoes
- 300 ml golden ale
- 200 ml beef stock
- 200 g button mushrooms
- 150 g California Walnuts
- Mashed potatoes to serve
Instructions
- Preheat the oven to 180oC, gas mark 4.
- Heat 1 tbsp oil in a large frying pan and fry the steak in 2 batches, transfer to a bowl with a slotted spoon and set aside. Add the remaining oil to the pan and fry the onion and carrots for 5 minutes. Stir in the flour and cook for 1 minute before adding tomatoes, ale and stock, stir back in the beef. Bring to the boil and stir in the mushrooms and Walnuts.
- Transfer to a large casserole dish, cover and bake for 2 hours until tender.
Nutrition
Serving: 270g | Calories: 364kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 4.3g | Fibre: 3.8g | Sugar: 7.8g
Notes
Cooks tip
Serve 4 straight away and freeze the rest for a future date, cool completely before freezing and defrost before reheating.
For an alcohol free ragu, simply replace the ale with beef stock.
Salt: 0.32g
