Beef and Mushroom Ragout
- Peanut free
- Low calorie
- Low carb
- Nut free
With a tasty cut of beef along with fragrant dried and fresh mushrooms, this ragout is heady with flavour. Serve over pasta or noodles, potatoes or rice.
Ingredients
- 2-1/2 lbs (1.25 kg) beef blade roast or steaks
- 2 tbsp (30 mL) all-purpose flour
- 1 oz (30 g) dried mushrooms
- 1 lb (500 g) cremini or white mushrooms, quartered
- 1/2 cup (125 mL) finely chopped shallots, or 1 onion, finely chopped
- 1/2 cup (125 mL) finely chopped inner celery stalks with leaves
- 6 anchovy fillets, chopped
- 2 cloves garlic, pressed or minced
- 1 bay leaf
- 1/3 cup (75 mL) dry white wine
- 2 tbsp (30 mL) tomato paste
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) dried thyme
- Generous 1/4 tsp (1 mL) white or black pepper
- Pinch ground cloves
- Pinch freshly ground nutmeg
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) whipping cream
- 1/3 cup (75 mL) finely chopped parsley
Preparation
Cut beef into 1/2-inch/1 cm cubes, trimming off most of the fat (yielding about 2 lb/1 kg trimmed meat); place in slow cooker. Sprinkle flour over top; stir to coat.
In fine sieve, briefly rinse dried mushrooms under cold water. Add to slow cooker with cremini mushrooms, shallots, celery, anchovies, garlic, bay leaf, wine, tomato paste, salt, thyme, pepper, cloves and nutmeg; stir until well mixed. Dot with butter.
Cook until beef is tender, 3-1/2 to 4 hours on high, 7 to 8 hours on low. Remove bay leaf. Stir in cream; cook on high for 15 minutes. Stir in parsley.
Makes 6 to 8 servings.
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