Beef Ragu
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 500 grams rump or chuck steak, cut into 2cm cubes
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 capsicums
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1 red chilli, thinly sliced
- 500 ml tomato passata
- 250 ml beef stock
- 100 ml red wine
- fresh basil and coriander, to garnish
- 500 grams gnocchi
Instructions
- Preheat the oven to 180 °C. Place the diced beef in a large mixing bowl with the spices and salt and pepper. Toss well to ensure the beef is evenly coated.
- Heat half the oil in a large, heavy-based casserole dish over a medium heat. When the oil is hot, brown the beef in batches. Transfer the browned beef to a plate.
- Cook the capsicums on a hotplate element until black and charred all over. Transfer to a bowl and cover with plastic wrap. After 15 minutes, peel off the skin and slice away the seeds and pith. Place the roasted capsicum in a food processor and blitz to a rough puree.
- Add the rest of the oil to the casserole dish and lower the heat. Add the onions, garlic and chilli and saute gently for 2-3 minutes. Add the passata sauce, pureed peppers, stock and wine. Bring to the boil.
- Return the beef to the casserole dish and transfer to the oven. Cook, covered, for 2 hours.
- Serve with cooked gnocchi mixed though and fresh basil and coriander sprinkled over the top.