Slow-Cooked Beef, Mushroom, and Lentil Ragu

Name: Slow-Cooked Beef, Mushroom, and Lentil Ragu
Prep time: 25 min
Cook time: 230 min
Total time: 255 min
Yield: 3
Ingredients: 800 g stewing beef, cut into chunks; 400 g can lentils drained and rinsed; 300 g chestnut mushrooms roughly chopped; 15 g dried porcini mushrooms; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 7 clove garlic, finely chopped; 4 tbsp rapeseed oil; 100 g Tomato puree; 500 ml Beef stock; 1 knob large knob of butter; 1 parmesan rind

A rich and hearty ragu that combines tender beef chunks with earthy mushrooms and protein-packed lentils. This slow-cooked sauce is deeply savory and perfect for a comforting family dinner served over pasta or mash.

Servings3 Portions

Prep Time25 Mins

Cook Time230 Mins

Difficulty

Intermediate

Ingredients

stewing beef, cut into chunks
800 g
can lentils drained and rinsed
400 g
chestnut mushrooms roughly chopped
300 g
dried porcini mushrooms
15 g
large onion, finely chopped
1
carrots, finely chopped
2
celery sticks, finely chopped
2
garlic, finely chopped
7 clove
rapeseed oil
4 tbsp
Tomato puree
100 g
Beef stock
500 ml
large knob of butter
1 knob
parmesan rind
1

Step-by-Step Instructions

Place the dried porcini mushrooms in a small heatproof bowl and cover with 250ml of boiling water. Allow them to soak for 20–30 minutes until softened.

Meanwhile, heat 2 tablespoons of the rapeseed oil in a large flameproof casserole dish over medium-high heat. Once the oil is shimmering, add the beef chunks and sear for 10–12 minutes, turning occasionally, until deeply browned on all sides. Transfer the beef to a separate bowl using a slotted spoon.

Add another tablespoon of oil to the same pan. Sauté the chopped chestnut mushrooms for 8–10 minutes until they are well-browned and their moisture has evaporated. Transfer them to the bowl with the beef.

Add the final tablespoon of oil to the pan and reduce the heat to medium-low. Cook the finely chopped onions, carrots, and celery with a pinch of salt for 10–12 minutes, stirring occasionally, until the vegetables are soft and translucent.

Drain the rehydrated porcini mushrooms (you can reserve the soaking liquid for extra depth, straining it through a fine sieve first) and roughly chop them. Add the porcini, garlic, and tomato purée to the pan with the vegetables. Cook for 3–4 minutes to mellow the acidity of the tomato.