Description of this recipe:
This Mushroom, Lentil & Beef Ragu is a hearty, comforting dish that brings together the rich flavors of tender beef, earthy mushrooms, and protein-packed lentils. Perfect for a cozy dinner or a meal prep staple, this ragu is both satisfying and nutritious.
Why you will love this recipe:
You will love this recipe for its depth of flavor and versatility. The combination of mushrooms and lentils adds a delightful umami richness, while the slow-cooked beef ensures tenderness that melts in your mouth. This ragu is perfect served over pasta, polenta, or even enjoyed on its own with crusty bread. Plus, it’s an excellent way to incorporate more plant-based ingredients into your diet without sacrificing flavor.
Introduction
When the weather turns chilly, there’s nothing quite like a warm, hearty meal to bring comfort and joy. This Mushroom, Lentil & Beef Ragu is the epitome of comfort food, combining the robust flavors of beef with the earthy tones of mushrooms and the nutritional benefits of lentils. The slow cooking process allows the flavors to meld beautifully, creating a dish that’s perfect for family gatherings or a quiet night in. Whether you’re a seasoned cook or a beginner, this recipe will guide you through each step to ensure a delicious outcome.
Ingredients:
- 15g dried porcini mushrooms
- 4 tbsp rapeseed oil
- 800g stewing beef, cut into chunks
- 300g chestnut mushrooms, roughly chopped
- 1 large onion, finely chopped
- 2 carrots, finely chopped (about 300g)
- 2 celery sticks, finely chopped
- 7 garlic cloves, finely chopped
- 100g tomato purée
- 400g can lentils, drained and rinsed
- 500ml beef stock
- Large knob of butter
- 1 parmesan rind (optional)
Preparation:
Step 1: Begin by soaking the dried porcini mushrooms. Place them in a small heatproof bowl and cover with 250ml of boiling water. Allow them to soak for 20-30 minutes until they are soft and pliable.
Step 2: While the porcini mushrooms are soaking, heat 2 tablespoons of rapeseed oil in a large flameproof casserole dish over medium-high heat. Once the oil is hot, add the chunks of stewing beef, browning them on all sides for about 10-12 minutes. This step is crucial, as it develops the rich flavors through caramelization. Once browned, remove the beef using a slotted spoon and set it aside in a bowl.
Step 3: In the same pan, add 1 tablespoon of the remaining oil and toss in the chopped chestnut mushrooms. Cook for 8-10 minutes until they are deeply browned, then transfer them to the bowl with the beef.
Step 4: Add the final tablespoon of oil to the pan and reduce the heat to medium-low. Add the finely chopped onions, carrots, and celery along with a pinch of salt. Sauté the vegetables for 10-12 minutes until they begin to soften and the onions become translucent.
Step 5: Drain the soaked porcini mushrooms and roughly chop them. Add these to the pan along with the minced garlic and tomato purée. Stir and cook for an additional 3-4 minutes to allow the flavors to meld. Next, add the drained lentils, beef stock, butter, and the parmesan rind if you’re using it. Bring the mixture to a gentle simmer, then cover with a lid. Allow it to simmer on low heat for 3 hours until the beef is very tender and can be easily shredded with a spoon. For a quicker option, you can cook this in a pressure cooker on high pressure for 1 hour. Once cooked, season to taste and enjoy!
COOKING Rating: 4.5/5
This ragu is rated highly for its rich flavors and comforting texture, making it a favorite among home cooks.
Serving Suggestions:
Serve this Mushroom, Lentil & Beef Ragu over your choice of pasta, creamy polenta, or even mashed potatoes. A sprinkle of freshly grated Parmesan and a side of crusty bread make for an excellent accompaniment. For a lighter option, serve it over a bed of sautéed greens or zucchini noodles.
Tips:
- For added depth of flavor, consider adding a splash of red wine when sautéing the vegetables.
- If you prefer a thicker ragu, you can remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.
- This dish can be made ahead of time and tastes even better the next day, making it perfect for meal prep.
- Feel free to substitute different types of mushrooms based on your preference or availability.
- If you want to make it a bit spicy, add a pinch of red pepper flakes when cooking the garlic.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Nutritional Information:
Calories: 450
Protein: 35g
Sodium: 800mg
Conclusion
This Mushroom, Lentil & Beef Ragu is more than just a meal; it’s an experience that brings warmth and satisfaction to your dining table. With its rich flavors and hearty ingredients, it’s a dish that can be enjoyed by everyone, from meat lovers to vegetarians looking for a robust option. The slow cooking process allows the ingredients to meld beautifully, creating a symphony of flavors that will have your family and friends asking for seconds. Don’t hesitate to make a big batch; it freezes wonderfully and is perfect for busy weeknights.
Questions and Answers about this recipe:
- Can I use a different type of meat instead of beef?
Yes, you can substitute the beef with ground turkey or chicken for a lighter version. Just adjust the cooking time accordingly. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to five days. You can also freeze the ragu for up to three months. - Is this recipe suitable for meal prep?
Absolutely! This ragu is perfect for meal prep. Prepare a large batch and portion it out for quick and easy meals throughout the week. - Can I make this recipe vegetarian?
Yes, you can omit the beef and use additional lentils or mushrooms for protein. Replace the beef stock with vegetable stock for a vegetarian version. - What can I serve with this ragu?
This ragu pairs beautifully with pasta, polenta, or crusty bread. You can also serve it over a bed of sautéed greens for a lighter meal.
