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Mushroom, lentil & beef ragu

A casserole pot containing mushroom, lentil & beef ragu

Mushroom, lentil & beef ragu

Name: Mushroom, lentil & beef ragu
Prep time: 25 min
Cook time: 3 h 50 min
Total time: 4 h 15 min
Yield: Makes enough for 3 meals (about 2kg ragu)
Ingredients: 15g dried porcini mushrooms; 4 tbsp rapeseed oil; 800g stewing beef cut into chunks; 300g chestnut mushrooms roughly chopped; 1 large onion finely chopped; 2 carrots finely chopped (about 300g); 2 celery sticks finely chopped; 7 garlic cloves finely chopped; 100g tomato purée; 400g can lentils drained and rinsed; 500ml beef stock; large knob of butter; 1 parmesan rind (optional)

Ailsa Burt

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Makes enough for 3 meals (about 2kg ragu)

Easy

Prep: 25 mins

Cook: 3 hrs and 50 mins

plus soaking

A star rating of 4.8 out of 5.11 ratingsRate

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Make a batch of this beef and lentil ragu on the weekend, then use it to make three speedy meals for busy weeknights - find the recipes below

Freezable

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Ingredients

Nutrition

Units:

MetricUS

15g dried porcini mushrooms
4 tbsp rapeseed oil
800g stewing beef

cut into chunks
300g chestnut mushrooms

roughly chopped
1 large onion

finely chopped
2 carrots

finely chopped (about 300g)
2 celery sticks

finely chopped
7 garlic cloves

finely chopped
100g tomato purée
400g can lentils

drained and rinsed
500ml beef stock
large knob of butter
1 parmesan

rind (optional)

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Nutrition: Per serving

kcal184
fat9g
saturates2g
carbs7g
sugars4g
fibre4g
protein16g
salt0.2g

Method

step 1

Tip the dried mushrooms into a small heatproof bowl and cover with 250ml boiling water. Leave to soak for 20-30 mins until soft. Meanwhile, heat 2 tbsp of the oil in a large flameproof casserole dish over a medium-high heat and, once hot, stir in the beef and brown all over until deeply browned, about 10-12 mins. Remove to a bowl using a slotted spoon. Heat 1 tbsp of the remaining oil in the pan and cook the chestnut mushrooms for 8-10 mins until deeply browned, then remove to the bowl with the beef. Add the final 1 tbsp oil to the pan, reduce the heat to medium-low, and cook the onions, carrots and celery with a pinch of salt for 10-12 mins until starting to soften.
step 2

Drain the rehydrated mushrooms and roughly chop. Add to the onion mixture along with the garlic and tomato purée. Cook for 3-4 mins, then tip in the lentils, stock, butter and parmesan rind, if using. Bring to a simmer, then cover with a lid. Simmer over a low heat for 3 hrs until the beef is very tender and falls apart when pressed with the back of a spoon. Season to taste. Alternatively, you can cook in a pressure cooker on high pressure for 1 hr. Once cool, will keep in an airtight container in the fridge for up to five days, or in the freezer for up to three months.

Recipe from Good Food magazine, September 2024

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A star rating of 4.8 out of 5.11 ratings

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