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Home > Recipes > Beef ragout with olives and potatoes

Beef ragout with olives and potatoes
( SERVES 6 )

Julie Le Clerc

Publication: NZ Herald

NZ Herald

Ratings: 4.0 / 5 FROM 1

Beef ragout with olives and potatoes

Photo by Carolyn Robertson

4.0 / 5 FROM 1

Ingredients

1 Olive oil
1½ kgs Stewing steaks, trimmed of excess fat
2 Red onions, sliced in wedges
1 Carrot, finely diced
1 Red pepper, finely diced
2 cloves Crushed garlic
2 cups Beef stock, reduced
1 cup Red wine
600 g Baby potatoes
1 cup Pitted green olives
1 Orange, freshly zested

Directions

  1. Cut beef into 2cm cubes. Heat a heavy-based ovenproof casserole, add a little oil and brown beef in 3 batches for 1-2 minutes on all sides.
  2. Remove to one side.
  3. Add a little more oil and the onions, carrot and red pepper to the pan and cook over a medium heat for 5 minutes to soften.
  4. Add garlic and cook for 1 minute more. Stir in red wine and simmer for 5 minutes then stir in the beef stock and bring to the boil.
  5. Return meat to the pan, reduce heat, cover and gently simmer for 1¼ hours.
  6. Add potatoes, olives and orange zest to the beef and cook for 30-40 minutes more. Add salt and pepper to taste before serving.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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