Recipes

Beef, Walnut & Ale Ragu

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Total Time

140 Mins

Serves

8

Serving Size

270 g

Prep Time	20 Mins
Cook Time	120 Mins
Total Time	140 Mins

INGREDIENTS

2 tbsp olive oil
800 g diced lean braising steak
1 large onion, diced
250 g small chantenay carrots
3 tbsp flour
800 g chopped tomatoes 2 x 400g canned chopped tomatoes
300 ml golden ale
200 ml beef stock
200 g button mushrooms
150 g California Walnuts
Mashed potatoes to serve

PREPARATION

Preheat the oven to 180oC.
Heat 1 tbsp oil in a large frying pan and fry the steak in 2 batches, transfer to a bowl with a slotted spoon and set aside. Add the remaining oil to the pan and fry the onion and carrots for 5 minutes. Stir in the flour and cook for 1 minute before adding tomatoes, ale and stock, stir back in the beef. Bring to the boil and stir in the mushrooms and Walnuts.
Transfer to a large casserole dish, cover and bake for 2 hours until tender.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.