FRUGAL MEAT: BEEF RAGOUT, slow cooker

This hearty dish will warm the cockles and is kinder to your wallet than a joint of beef...

Courtesy of Dreamstime:  © Copyright Paul Cowan and licensed for reuse under this Creative Commons Licence
(Sorry for the stock photo; camera failed)

Updated March 2021 

Supermarkets have cottoned on to the fact that shoppers want a choice of cheaper, less tender cuts of meat and offal.   Ox cheek, lamb neck, shins, shanks, hocks may no longer be available at rock bottom prices (thanks to clever trendy restaurants) but they are still good value.  

The BBC has a great site on getting the best out of the cheap cuts of meat; also the Mirror.  Both are worth a look, as is a visit to Morrisons -- their meat counter has a surprising selection of inexpensive non-run-of-the-mill cuts.  

Chicken livers (try to get organic) are another good value meat; ounce for ounce they are almost pure meat.  If the household's a bit iffy about livers, add them to meat pasta sauces; the liver cooks down and is unrecogniseable but adds depth and intensity.   Adding cubes of liver to tomato-based soups adds texture and another level of flavour

Shin of beef is another under-rated meat.  500gm/17.6oz shin (or casserole) beef  will set you back £5-£6 but provides plenty of fork-tender beef and conversation-stopping glossy gravy.  

Also have a look at supermarkets specials of beef roasts.  They regularly have something like topside on offer at £5 per kilo but you have to be fast as normal prices are double that.  But even if you're lucky enough to bag one at the bargain price, they can be surprisingly tough roasted.  67 always slow-cooks this kind of bargain.  

Slow-cooking is best when it comes to ensuring tough cuts are  tender and succulent.   

This recipe for Beef Ragout - adapted from 60's celebrity chef Robert Carrier - is an old favourite.  The 67 cookbook is so battered the title page has long disappeared; sadly it is out of print.

Cook a day ahead. 

Cost: min £6.50
Feeds: 6-8; leftovers freeze well

Ingred:
   500gm/17.6 pounds shin or casserole beef (it will usually come in chunks but you can cut up a 'bargain' joint) 

   50gm/2oz flour, seasoned lightly with salt & pepper
   3-4 slices back bacon, fat removed, cut in batons (opt)
   a large yellow or purple onion in med to large dice
   1 lb/500gm carrots, thickly sliced 
   1 tbsp butter
   1 tbsp olive oil
   1/2 pint/300ml dry red wine or red grape juice
   1/2pint/300 ml good stock*
   1/2 pint/300ml tomato juice or passata
   1 clove garlic, finely grated
   
   6oz/170gm mushrooms, quartered if large (opt)
   1 tsp flour
   
   1/4 bunch of fresh parsley, coarsely chopped 

Method:

1. Put flour into a bag, add beef; toss till all pieces coated
2. Over medium high heat, saute bacon until it starts to crisp; drain on paper towel; set aside
3. Reduce heat to med low; add onions and carrots to pan; partially cover with a lid & cook until until lightly coloured - about 15 mins; drain; set aside
4. Add  butter & olive oil; turn heat back up to med-high; add beef; saute until brown; drain off fat
5. Add bacon and veg, wine, stock, tomato juice and garlic; bring to the boil scraping at the bottom of the pan; bubble gently 5 minutes
6. Pour into slow cooker
7. Cook on low 5-6 hours or until meat is nearly falling from the bone
8. Remove meat with tongs; set aside; when cool separate meat from fat or gristle
9. Remove veg with slotted spoon; set aside
10. Pour juices into a flattish dish; cool one hour then refrigerate for a few hours or overnight; the fat solidifies and can be lifted off
11. When ready to serve, pour meat, veg & fat-free sauce into a heavy saucepan; 
12. The ragout will likely be quite thick.  If so add 1 tsp butter; if not, mix butter with an equal amount of flour; mix into the ragout 
13. Add mushrooms if using; bring to a boil, reduce heat to a low simmer; leave 20-30 mins.  
14. Garnish with plenty of freshly chopped parsley
15. Serve with rice, potatoes (baked are easy-peasy) or noodles

Tips:

• for variety, replace half the carrots with swede 
• if there isn't stock in the freezer or time to make some, 67 uses Marigold Vegan granules

More beef on NavBar: Recipes 1/Beef

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission