Ragout Of Beef With Red Wine

Ragout Of Beef With Red Wine This is a winter favorite-perfect for those cold nights.

1 bunch (about 6-8) spring onions
4 bacon rashers, rind removed, chopped
2 garlic cloves, crushed
1 kg beef chuck steak, cut into 3cm cubes
2 tbs plain flour
2 tbs tomato paste
375mls (1 1/2 cups) red wine
375mls (1 1/2 cups) beef stock
2 carrots, sliced diagonally
250g medium button mushrooms
1/2 bunch fresh thyme, chopped
1/2 cup chopped fresh parsley


Preheat oven to 180°C. Trim roots and cut leaves from the spring onions leaving 4cm of the leaves still attached. Cook the bacon in a large ovenproof casserole dish over medium heat for 3 minutes or until the fat is translucent. Add the spring onions and garlic and cook for 2 minutes or until the onions are coated in the bacon fat and their leaves are bright green. Increase the heat to high, add the beef and cook, stirring frequently for 5 minutes or until the beef is browned all over. Add the flour and cook, stirring constantly, for 1 minute. Stir in the tomato paste. Gradually stir in the red wine and stock and then add the carrots, mushrooms and thyme. Bring to the boil and remove from heat. Cover and cook in preheated oven for 2 hours or until beef is very tender. Stir in the parsley and serve with plain boiled rice.