Within Fantasia we see a ballerina Ostrich dancing to the tune of Dance of the Hours, so what better to use the meat on a bed of beautiful vegetables.
Lumiere’s Beef Ragout
Ready In:4 hours 15 mins
Let’s start with this: I love Beauty and the Beast. The idea of furniture coming to life is interesting and I always wanted to see more characters around the giant mansion. Helpfully that wish came true with the live action version of Beauty and the Beast. Whilst I was unsure about some of the choices of actors and actresses, the movie on the whole was a delight that needed to be brought back to life. I love the music from the original and some of the new pieces from the live action movie.
My favourite song is Be Our Guest, which just so happens to be my favourite Disney song. The mix of British, French and German accents through the song has my ears sparkling with joy and the ever-changing pace of the song has me singing along every time.
So, as it is my favourite song, I had to pick a dish from the menu and I had a few to choose from. Soup du jour, Hot hors d’oeuvres; these are too vague. These translate to ‘Soup of the day’ and ‘Hot appetizers’ which both could be anything and the only hint is “try the grey stuff it’s delicious”. So instead I went with the following lyric “Beef ragout, Cheese soufflé, Pie and pudding ‘en flambé’”. Personally not a fan of fire, so flambé was out. Also not a fan of pie and it appears to go with a pudding, which like Cheese soufflé is a dessert, and I’m not doing desserts (yet, maybe?).
So Beef Ragout it is. Now I’ve heard of ragu, the Italian pasta dish, however ragout is a French dish often served with potatoes. So this was an interesting make. I’ve not cooked ragout before, but making it now, I’d definitely make it again!
500g Beef Mince
1 Bell Pepper
400g Chopped Tomatoes
150ml Beef Stock
Mash Potato (to serve)
Ragout is a stew. I built this with a lot of vegetables and kept it cooking a while. My version of this dish is less liquid-like and more vegetables in a sauce and it works well. The amount of vegetables I’ve used could perhaps be cut down but veg is always good for you, so your choice! You could always keep some to serve as leftovers or freeze for later in the week.
I have cheated with the mash potato. I often do this because of the time it takes time to make everything. I would need to make the mash alongside the dish, which I’ve often struggled with in terms of timing and hands free. So for this dish (and many dishes to come) I’ve used pre-made mash potato which is usually just chucked in the microwave for 5 minutes. I don’t like instant mash made with powder and water as this tends to be sloppy. My local supermarket sells mash potato in the fresh produce aisles and it does the job. I often mix it with herbs, cheese and extra salt to flow some extra flavourings through it.
This dish has been made using a slow cooker. You can alternatively heat this on the hob in a lidded saucepan on low heat for 2-4 hours or put it in a casserole dish in a pre-heated oven (180ºC) for 40-60 minutes.
Step by Step Instructions
Step 1Heat olive oil in a pan on medium heat and add the beef mince. Fry until browned. Drain off the excess oils and add to the slow cooker.
Step 2Peel and dice the bell pepper, onion and carrot. Add to the slow cooker.
Step 3Add the Chopped Tomatoes, Passata, Beef Stock and tablespoon of Garlic Powder to the Slow Cooker. Then mix everything together until well blended.
Step 4Cook on High for 4 hours then serve. Add your mash potato on the side, and sprinkle some parsley (optional) over the mash.
Lumiere’s Beef Ragout
- 500 g Beef Mince
- 1 Bell Pepper
- 1 Carrot
- 1 Onion
- 400 g Chopped Tomatoes
- 400 ml Passata
- 150 ml Beef Stock
- Garlic Powder
- Mash Potato to serve
- Heat olive oil in a pan on medium heat and add the beef mince. Fry until browned. Drain off the excess oils and add to the slow cooker.
- Peel and dice the bell pepper, onion and carrot. Add to the slow cooker.
- Add the Chopped Tomatoes, Passata, Beef Stock and tablespoon of Garlic Powder to the Slow Cooker. Then mix everything together until well blended
- Cook on High for 4 hours then serve. Add your mash potato on the side, and sprinkle some parsley (optional) over the mash.
Sources and Inspiration: