FRUGAL MEAT: BEEF RAGOUT, slow cooker

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

first posted 2017; updated 12/24

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.  

For some households, chicken livers (try to get organic) are good value; ounce for ounce they are almost pure meat.  If the diners are 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 is listed at Waitrose at £6 (12/24) for or at independent butchers at £8'ish 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 but you have to be fast as normal prices can be  double that.  But even if you're lucky enough to bag one at the bargain price, they can be surprisingly tough if roasted.  67 always slow-cooks this kind of bargain.  

Slow-cooking is best if you want to be sure 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 £10'ish (12/24)
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 or turkey bacon, fat removed, cut in batons (opt)
   a large yellow or purple onion in med to large dice (fodmap friendly: fennel 
   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 (opt)
   
   6oz/170gm mushrooms, quartered if large (opt)
   1 tsp flour
   
   1/4 bunch of fresh parsley or chives 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. If replacing onion with fennel: soak in a 9:1 solution of water & vinegar; drain; remove tough outer leaves, fronds, & bottom 1/4 inch of remaining leaves), chop coarsely 
4. Reduce heat to med low; add onions/fennel and carrots to pan; partially cover;  cook until until lightly coloured - about 15 mins; drain of fat; set aside
5. Add dairy/plant butter & olive oil; turn heat back up to med-high; add beef; saute until brown; drain off fat
6. Add bacon and veg, wine, stock, tomato juice and garlic if using; bring to the boil, scraping at the bottom of the pan; bubble gently 5 minutes
7. Pour into slow cooker; cook on low 5-6 hours or until meat is nearly falling from the bone;  remove meat with tongs; when cool separate meat from fat or gristle;cover & refrigerate
8. Remove veg with slotted spoon; cover & refrigerate
9. Pour juices into a flattish dish; cool one hour,  refrigerate a few hours or overnight; the fat solidifies and can be lifted off
10. When ready to serve, pour meat, veg & fat-free juices into a heavy saucepan; it will likely be quite thick.  If so add 1 tsp butter; if not, mix butter with an equal amount of flour; and stir into the ragout 
11. Add mushrooms if using; bring to a boil, reduce heat to a low simmer; leave 20-30 mins.  
12. Garnish with plenty of freshly chopped herbs
13. 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

Please leave a Comment in the box below

       .

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