Beef ragout | Spekko Rice
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Beef ragout

Beef ragout

This recipe is a winner. Real comfort for a cold evening.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    1 kg beef, cubed
    2 onions, chopped
    2 ripe tomatoes, grated
    125 ml (1/2 cup) oil
    250 ml (1 cup) beef stock
    250 g button mushrooms
    50 ml (4 tbsp) red wine
    1 litre (4 cups) cream
    30 ml (2 tbsp) cranberry sauce, optional
    salt and pepper to taste
    chopped fresh parsley as garnish
    250 ml (1 cup) Spekko Long Grain Parboiled Rice


    1.Combine the cubed beef, onion, tomatoes, oil and stock. Simmer for 1 hour until soft.
    2.Remove the meat from the stock and place in another saucepan. (Keep stock to make soup).Â
    3.Season meat with salt and pepper, add the mushrooms, red wine and cream. Simmer gently for a further 30 minutes until meat is tender and cooked through.
    4.In the meantime cook the Spekko rice according to instruction on packet.
    5.Serve the ragout over the Spekko rice. Garnish with parsley and cranberry sauce.

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