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Beef & Mushroom Ragout

Beef & Mushroom Ragout


  • 800g beef
  • 200g bacon
  • 1 carrot 
  • 1 parsnip
  • 1 kumara
  • 1/4 pumpkin 
  • 2 potatoes
  • 1 can of tomatoes 
  • 1 packet of Mccormick beef and mushroom ragout  
  • 1/2 cup boiling water
  • 1-2 tablespoons flour (optional)


Step one:

  • Cut beef and bacon into cubes and slices and place in slow cooker.
  • Wash, peel and cut the vegetable into slices and cubes and place in slow cooker.

Step Two:

  • Add can of tomatoes and Mccormick sachet to the slow cooker.
  • Add around 1/2 cup of boiling water to the slow cooker and close the lid. Turn on to high and leave for 6 hours giving its a quick stir roughly every hour and a half.

Step Three:

  • With around an hour left to cook grab a cup and fill half way with liquid from the slow cooker and add a tablespoon of flour and mix. 
  • Add back to the slow cooker and stir.
  • Repeat if necessary. (adding flour will thicken the sauce)

Step Four:

  • Serve with Kapiti Artisan Otaki Sourdough bread and a side of mash potatoes.



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