Name: Balsamic Beef Ragout
Prep time: 30 min
Cook time: 135 min
Total time: 165 min
Yield: 4 Portionen
Ingredients: 2 piece Carrots; 2 piece Onions; 2 piece Garlic cloves; Oil for frying; 800 g Stewing beef; 1.5 tsp Salt; Pepper; 2 tbsp Flour; 2 tbsp Tomato puree; 1 dl Balsamic vinegar; 2.5 dl Red wine; 2 piece Cloves; 2 piece Bay leaves; 3 tbsp Liquid honey; 4 dl Veal stock; 1 dl Water

Cook Time

2 h 45 min

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Balsamic Beef Ragout is ready in 2 h 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This balsamic beef ragout is a hearty main course that is ideal for the cold season. The beef is braised in a rich sauce made from balsamic vinegar, red wine and spices. Preparation takes about 3 hours and yields 4 servings. The dish is lactose-free and can be prepared well in advance.

Ingredients (16 ingredients)

2 piece Carrots
2 piece Onions
2 piece Garlic cloves
Oil for frying
800 g Stewing beef
1.5 tsp Salt
Pepper
2 tbsp Flour
2 tbsp Tomato puree
1 dl Balsamic vinegar
2.5 dl Red wine
2 piece Cloves
2 piece Bay leaves
3 tbsp Liquid honey
4 dl Veal stock
1 dl Water

Preparation (6 steps)

Preparation

Preheat the oven to 200°C. Peel the carrots, onions and garlic and cut into equally sized pieces.

Brown the meat

Heat a little oil in a separate pan. Brown 800 g stewing beef in batches for about 5 minutes each. Remove, season and sprinkle with 2 tbsp flour.

Sauté the vegetables

Thermomix® Setting

5 min/248°F/Speed 1 248°F

Reduce heat, dab off frying fat, add a little oil if necessary. Put 2 carrots, 2 onions and 2 cloves of garlic in the mixing bowl and chop for 5 sec./speed 5. Then sauté for 5 min./120°C/speed 1.

5 min

Sauté the tomato puree

Thermomix® Setting

2 min/248°F/Speed 1 248°F

Add 2 tbsp tomato puree and sauté for 2 min./120°C/speed 1.

2 min

Deglaze and reduce

Thermomix® Setting

3 min/Varoma/Speed 1 Varoma

Add 1 dl balsamic vinegar and 2.5 dl red wine and reduce for 3 min./Varoma/speed 1 without the measuring cup.

3 min

Simmer ragout

Thermomix® Setting

2 Std. 30 min/212°F/Gentle stir speed 212°F Reverse

Add 2 cloves, 2 bay leaves, 3 tbsp liquid honey, 4 dl veal stock and 1 dl water. Add the browned meat with the resulting juice. Add 1.5 tsp salt and a little pepper. Simmer for 2 hrs. 30 min./100°C/gentle stir setting reverse.

2 Std. 30 min