Mushroom, lentil & beef ragu
Make a batch of this beef and lentil ragu on the weekend, then use it to make three speedy meals for busy weeknights - find the recipes below
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- 15g dried porcini mushrooms
- 4tbsp rapeseed oil
- 800g stewing beef , cut into chunks
- 300g chestnut mushrooms , roughly chopped
- 1large onion , finely chopped
- 2carrots , finely chopped (about 300g)
- 2celery sticks , finely chopped
- 7garlic cloves , finely chopped
- 100g tomato purée
- 400g can lentils , drained and rinsed
- 500ml beef stock
- large knob of butter
- 1parmesan rind (optional)
Instructions
Step 1
Tip the dried mushrooms into a small heatproof bowl and cover with 250ml boiling water. Leave to soak for 20-30 mins until soft. Meanwhile, heat 2 tbsp of the oil in a large flameproof casserole dish over a medium-high heat and, once hot, stir in the beef and brown all over until deeply browned, about 10-12 mins. Remove to a bowl using a slotted spoon. Heat 1 tbsp of the remaining oil in the pan and cook the chestnut mushrooms for 8-10 mins until deeply browned, then remove to the bowl with the beef. Add the final 1 tbsp oil to the pan, reduce the heat to medium-low, and cook the onions, carrots and celery with a pinch of salt for 10-12 mins until starting to soften.Step 2
Drain the rehydrated mushrooms and roughly chop. Add to the onion mixture along with the garlic and tomato purée. Cook for 3-4 mins, then tip in the lentils, stock, butter and parmesan rind, if using. Bring to a simmer, then cover with a lid. Simmer over a low heat for 3 hrs until the beef is very tender and falls apart when pressed with the back of a spoon. Season to taste. Alternatively, you can cook in a pressure cooker on high pressure for 1 hr. Once cool, will keep in an airtight container in the fridge for up to five days, or in the freezer for up to three months.