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Beef ragout with apples
20 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 362
  • Fat about 6g
  • Carbohydrates about 28g
  • Protein about 45g
This is needed
This is needed for 4 people
Fry the meat
  • oil for frying
  • 800 g beef ragout
  • 1 tbsp white flour
  • 0.75 tsp salt
  • a little pepper
To braise
  • 1 onions, finely chopped
  • 2 garlic clove, pressed
  • 1 carrots, diced
  • 3 apple (approx. 600 g, e.g. Boskoop), sliced
  • 1 dl red wine
  • 1 tin chopped tomatoes (approx. 400 g)
  • 2 dl meat bouillon
  • 1 sprig rosemary
  • 1 bay leaf
  • salt and pepper to taste
To serve
  • 1 tsp rosemary, finely chopped
  • 1 apple (e.g. Boskoop), diced
  • 2 tbsp fried onions
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And that's how it's done
And that's how it's done
Fry the meat
Heat a little oil in a pan. Fry the meat in batches for approx. 5 mins. per batch, dust with a little flour, remove from the pan, season. Reduce the heat, wipe the cooking fat from the pan, add a little oil if necessary.
To braise
Sauté the onion, garlic and carrots in the same pan for approx. 3 mins. Return the meat to the pan and add the wine. Add the tomatoes and all the ingredients up to and including the bay leaf, put the lid on the pan and braise for approx. 1 ½ hrs. at a medium heat, season.
To serve
Evenly distribute the cubed apple, rosemary and fried onions over the ragout.