Beef Ragout with Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g onion (s)
- 400 g carrot (s)
- 800 g beef, (beef raout)
- Salt and pepper
- 3 tablespoon olive oil
- 1 dl balsamic vinegar
- 3 tablespoon tomato paste
- 5 dl meat broth
- 3 sprigs rosemary
- 1 dl Marsala
- 1 dl red wine
Print Recipe
Pin Recipe Instructions
- Boil water. Peel the onions, add them and blanch for 1 minute, then rinse in cold water. Cut off the roots and press the onions out of the skin.
- Peel the carrots and cut them diagonally into thick slices.
- Season the meat with salt and pepper. Heat the olive oil in a roasting pan. Sear the ragout in 2-3 portions. Take out everything.
- If necessary, add a little olive oil to the roasting set. Sauté the onions and carrots in it. Toast the tomato paste. Deglaze with the balsamic vinegar and let it reduce slightly. Put the meat back in.
- Pour in the meat broth and place the rosemary sprigs in the liquid. Cover the ragout and stew very softly for 2–2.5 hours, depending on the quality and size of the meat cubes.
- In the meantime, reduce the marsala and red wine to a good half in a small saucepan. Add the reduction to the ragout towards the end of the cooking time. Season if necessary before serving.
- Homemade spaetzle or noodles go well with this, for example.
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