Cheesy Beef Mince Ragu Stew
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Cheesy Beef Mince Ragu Stew

with Mushrooms and Ciabatta Dippers

Prepped in 10
Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time10 minutes


serving amount

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

2 unit(s)


(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp


1 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Ragu

20 grams



Nutritional information

Energy (kJ)2857 kJ
Energy (kcal)683 kcal
Fat33.3 g
of which saturates15.7 g
Carbohydrate62.3 g
of which sugars17.1 g
Protein37.8 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board



Heat a drizzle of oil in a large saucepan on high heat.

Once hot, add the beef mince and mushrooms. Fry until the mince and mushrooms have browned, 5-6 mins. Use a spoon to break up the beef as it cooks. 

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.


Meanwhile, halve the ciabattas.


When the mince and mushrooms have browned, stir in the passata, red wine stock paste, Worcester sauce and mixed herbs along with the sugar, tomato ketchup and water for the sauce (see pantry for all three amounts).

Bring to a boil, then reduce the heat and leave to gently simmer until the sauce has thickened, 6-7 mins.


Just before the stew is ready, toast the ciabatta halves in your toaster until golden.

Drizzle some oil over the slices, then cut diagonally into triangles.


When the stew has finished simmering, stir in the butter (see pantry for amount) until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


Share the stew between your serving bowls and sprinkle over the grated hard Italian cheese.

Serve the ciabatta alongside for dipping.