Beef and mushroom ragout

    9 hours 30 min

    Flavourful beef dish using cheaper cuts of meat. Cut off only the outside fat, marbling in the meat gives flavour. Do not worry about any gristle as it will dissolve into jelly in the long cooking time. Substitute gluten free or rice flour for a gluten free dish. Put any leftover wine into small plastic food containers and freeze. It is ready to use, no need to thaw, and no waste of good wine.

    12 people made this

    Serves: 4 

    • 500g shin beef or chuck steak
    • 2 tablespoons flour, gluten free plain flour or rice flour
    • olive oil, for frying
    • 1 large onion, chopped
    • 150g mushrooms, sliced
    • 150g diced bacon, low fat
    • 100ml red wine
    • 400g tin chopped tomatoes
    • 100ml beef stock
    • 2 or 3 sprigs thyme

    Prep:30min  ›  Cook:9hr  ›  Ready in:9hr30min 

    1. Cut the meat into 2-3cm cubes, place in plastic bag with the flour and shake to coat the meat.
    2. Drizzle oil into a frying pan and gently cook onions, mushrooms and bacon until onions are soft. Place in slow cooker.
    3. Add a little extra oil to the frying pan and brown the meat a few pieces at a time. Place in the slow cooker.
    4. Deglaze the pan using the wine and pour into the pot, adding the tomatoes, thyme and stock. Transfer to slow cooker.
    5. Cook on Low for 9 hours. Serve with rice and green salad.

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    Reviews in English (6)


    This is a lovely meal, served it to friends tonight (first attempt, feeling brave!) I tweaked it slightly by increasing the beef to 700g to feed four, added a green pepper. Most definately be making this recipe again, Thanks Minerva x  -  04 Feb 2011


    I made this the other day and it was really tasty! Didn't take as long as 9 hours but I think that's my slow cooker - everything seems to cook a couple of hours faster than recipes indicate. And I don't eat gluten so used Doves Farm gluten free plain flour - it worked well :-) Definitely will be making this again - thanks!  -  06 Feb 2010


    Very good! So easy to make and so tasty. The longer you leave it the better it tastes. I never even seasoned it. Cheaper meat is best for this dish as I found it gives a much better flavour. I like to eat it the following day from a bowl using a spoon and some nice buttered bread. Delicious!! Thank you for adding this dish.  -  22 Oct 2014