Cheesy Beef Mince Ragu Stew
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Beef Mince Ragu Stew

Cheesy Beef Mince Ragu Stew

with Mushrooms and Rice

Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Beef Mince Ragu Stew in just 20-25 minutes for a delicious and speedy meal.

Tags:
Family Friendly
High Protein
Allergens:
Sulphites
Cereals containing gluten
Milk
Egg

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
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

British Beef Mince

80 grams

Sliced Mushrooms

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

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Ragu

20 grams

Butter

sideBannerName

Nutritional information

Energy (kJ)3161 kJ
Energy (kcal)755 kcal
Fat31.7 g
of which saturates15.7 g
Carbohydrate85.5 g
of which sugars16.8 g
Protein38.2 g
Salt3.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan

Instructions

Rice Rice Baby
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Mince and Veg
2

a) Meanwhile, heat a drizzle of oil in a large saucepan on high heat.

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

c) 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.

Add the Flavour
3

a) When the mince and mushrooms have browned, stir in the passata, red wine stock paste, Worcester sauce and mixed herbs. Mix to combine.

b) Stir in the sugar, tomato ketchup and water for the ragu (see pantry for all three amounts).

Simmer Away
4

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

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Finishing Touches
5

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

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

Serve Up
6

a) Fluff up your rice with a fork and share between your serving bowls.

b) Spoon over the stew and scatter with the hard Italian style cheese. 

Enjoy!