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Le Chaudron recipe
Ragù de bœuf (Cookéo)
Beef ragù (Cookeo)
⏱ 40 minServes 6Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
600 g (21 oz)stewing beef
600 g (21 oz)tomatoes, chopped
2onions
2 clovesgarlic
1carrot
150 ml (⅔ cup)red wine
1drizzle olive oil
- 600 g (21 oz) stewing beef
- 600 g (21 oz) tomatoes, chopped
- 2 onions
- 2 cloves garlic
- 1 carrot
- 150 ml (⅔ cup) red wine
- 1 drizzle olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 7 minutes and brown the beef pieces on all sides in a little olive oil.
- Add the sliced onions, diced carrot and crushed garlic, sweat them, then deglaze with the red wine.
- Add the crushed tomatoes, season with salt and pepper and stir to coat the meat.
- Close the lid and run PRESSURE COOK mode for 25 minutes, until the beef is very tender.
- Carefully release the pressure, then run SIMMER mode for 12 minutes, lid off, to reduce and thicken the sauce.
- Lightly shred the meat, adjust the salt and pepper and serve over hot fresh pasta.
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