50 min
Type of dish: Meats, Vegetables
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.0 kg
Table salt 3.75 g
Plain flour 0.005 kg
High oleic oil 0.15 l
Garlic, bulb 0.9 ud
Onion 0.1 kg
Carrots 0.025 kg
Red wine 0.05 l
White stock 0.5 l
Tomato sauce 0.15 l
Creamed corn 0.0 kg
Carrots 0.15 kg
Sliced mushroom, can 0.1 kg
Frozen peas 0.05 kg
Bell pepper 0.075 kg
Peeled potato stew 2x 1 0.3 kg
Water 0.5 l
Bones 0.15 kg
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.25 ud
  • Remove all the fat and nerves from the meat and cut it into 2 cm cubes.

For this recipe, the following elaborations are needed:

  • White stock
  • Tomato sauce
  • For the garnish:
    • Dice the carrots and cook together with the peas, previously boiled or steamed.
    • Peel the potatoes, cut them into 2 cm cubes and fry.
    • Lastly gently fry the bell pepper with a little garlic and oil.

For the ragout:

  • Season and lightly flour the meat.
  • Sauté the meat and place in a pressure cooker with the vegetables (garlic, carrots and onion cut into brunoise).
  • Add the wine, cover and leave to sweat on a low heat.
  • Add the stock slightly covering the meat.
  • Cook until the meat is tender, (approx. 20 minutes.)
  • Add the mushrooms and bell peppers, and allow to cook for a further 5 minutes.
  • Add the tomato sauce to give colour and to enhance the flavour.
  • Add salt and thicken the sauce if desired, (with corn starch).
  • Lastly, add the carrots, peas, potatoes and mushrooms.
Nutritional information (1 portion)
Fiber 7.86 g
Saturates 19.72 g
Monounsaturated fatty acids 43.67 g
Polyunsaturated fatty acids 6.46 g
Cholesterol 130.16 mg
Calcium 162.8 mg
Iron 6.72 mg
Zinc 7.31 mg
Vitamin A 621.02 ug
Vitamin C 63.23 g
Folic acid 125.4 ug
Salt (Sodium) 484.44 mg
Sugars 12.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.