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Potato-topped one-pot beef ragu
Potato-topped one-pot beef ragu
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Prep Time:
25 minutes
Cook Time:
270 minutes
Total Time:
295 minutes
Cozy up with this decadent casserole for a comforting meal.
Ingredients:
  • 125.00 ml plain flour
  • 1.5kg beef chuck steak, trimmed, cut into 4cm pieces
  • 75.08 gm olive oil
  • 100g thinly sliced pancetta, chopped
  • 1 large brown onion, finely chopped
  • 2 carrots, peeled, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 2 tsp finely chopped fresh rosemary
  • 250.00 gm white wine
  • 255.00 gm beef stock
  • 410g can chopped tomatoes with paste
  • 500g potato
  • Olive oil cooking spray
  • Extra 1 tsp fresh rosemary leaves
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 160C (140C fan-forced).
  • In a large zip-top bag, combine flour with salt and pepper. Add beef and seal the bag. Shake well to coat the beef. In a 24cm, 4 litre-capacity round heavy-based flameproof casserole dish, heat 1 tablespoon oil over medium-high heat. Add one-third of the beef and cook for 5 minutes, stirring occasionally, until browned. Transfer the browned beef to a heatproof bowl. Repeat the process with the remaining beef and oil in two more batches.
  • Heat the remaining oil in the dish, then add the pancetta and cook, stirring, for 3 to 4 minutes until golden. Next, add the onion, carrot, and celery, and cook, stirring occasionally, for 8 to 10 minutes until softened. Add the garlic and rosemary and cook, stirring, for 1 minute until fragrant. Stir in the beef, then add the wine, stock, and tomato. Bring to a boil.
  • Place the dish in the oven and bake it for 3 hours, stirring occasionally. Then, layer the potato slices over the ragu, cover, and bake for 30 minutes until the potatoes are tender. Spray with oil, sprinkle with rosemary, salt, and pepper, and bake uncovered for another 30 minutes until golden. Serve with bread.

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