Summary of "BEAUTIFUL Slow Cooked Beef Ragout"

Ingredients

Diced beef (quantity not specified; typically batch-cooked, can be frozen)
Plain flour (a couple of tablespoons, for coating)
Salt and pepper (to taste)
Oil (for frying)
1 onion, diced
2 cloves garlic, grated (using a grater instead of chopping)
Italian seasoning or mixed herbs (a couple of teaspoons)
Balsamic vinegar (a splash, for deglazing)
Tomato purée (a generous amount, for richness and depth)
Tomato ketchup (to add sweetness, quantity to taste)
1 to 2 tins of tomatoes (adjust quantity based on beef amount)
Stock (quantity to adjust consistency and deglaze pan)

Equipment

Large frying pan or sauté pan
Oven preheated to 150°C (300°F)
Oven-safe pot or casserole dish with lid
Grater (for garlic)
Bag for coating beef with flour (no-mess method)
Slotted spoon or spatula

Method

Coat the beef: Place flour, salt, and pepper in a bag. Add diced beef, seal, and shake to coat evenly. This coating helps develop color, flavor, and thickens the sauce.
Brown the beef: Heat oil in a pan over medium-high heat. Brown the beef in two batches to avoid overcrowding, allowing it to sizzle and develop a deep brown crust (Maillard reaction). Avoid stirring immediately; let the beef sit to form color before turning.
Remove beef: Once browned, remove beef to a plate and keep the pan with the browned bits (fond) for flavor.
Cook onions and garlic: Add a little more oil if needed. Add diced onions and a splash of stock or water to steam them gently (avoiding extra oil). Add grated garlic and cook until softened.
Deglaze pan: Add balsamic vinegar to deglaze the pan, scraping up the browned bits. Alternatives for deglazing include Vegemite or Marmite.
Add tomato purée and ketchup: Stir in a generous amount of tomato purée for sweetness and depth, plus some tomato ketchup for added sweetness and flavor complexity.
Add tomatoes and stock: Add 1 to 2 tins of tomatoes (adjust based on beef quantity) and fill the empty tomato tins with stock to wash out remaining tomato residue, adding this stock to the pan. Adjust stock quantity to desired sauce consistency.
Return beef to pan: Add the browned beef back into the sauce, stir to coat evenly.
Season: Add Italian seasoning or mixed herbs and a good grind of black pepper. Taste and adjust seasoning as needed.
Simmer and slow cook: Bring the mixture to a gentle bubble (do not boil vigorously). Cover with a lid and transfer to a preheated oven at 150°C (300°F). Cook for 1.5 to 2 hours, or longer if desired for more tenderness.
Finish and serve: The ragout should be thick and rich with chunky beef pieces. Garnish with fresh parsley before serving.

Chef Tips & Notes

Browning the beef well is crucial for flavor (Maillard reaction).
Avoid overcrowding the pan when browning to prevent steaming instead of searing.
Use grated garlic for convenience and better flavor release.
Deglazing the pan with balsamic vinegar adds a lovely depth; alternatives include Vegemite or Marmite.
Tomato purée adds sweetness and richness beyond canned tomatoes alone.
Slow cooking at low temperature allows beef to become tender and sauce to thicken.
Batch cooking is recommended; this ragout freezes well and can be used in multiple dishes.
Versatile dish: can be served as a chunky bolognese with pasta, over rice, in a pasta bake, or even on toast as a sloppy joe-style meal with cheese.