I’ve confessed before about my vegetable smuggling ways. Not all my sons happily munch on crudités in front of the TV so I have a habit of adding extra veg to dinner time offerings. This is a delicious vegetable rich beef ragu which is cooked in just 25 minutes in a pressure cooker but tastes like it’s had 3 hours bubbling away on the stove. So essentially a dinner that makes you look like you’ve given more effort than you have – that’s my kind of dish. (Details of how to cook on the stove too below).
Before we get started a few extra thoughts about this recipe:
- No pressure cooker? Make this on the stove and either simmer on a very low heat or bake in the oven for 2 – 3 hours with a lid on.
- Not keen on red meat? Try using turkey or chicken mince instead.
- Vegetarian? Quorn mince works really well in this recipe.
- Leftovers? This makes a great lasagne. It also freezes really well for up to 3 months. Defrost in the fridge overnight before reheating thoroughly.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last year: Finger licking spiced ribs and Baked Bramley apple cheesecakes and Easter biscuit baking kit and My never fail Victoria sponge and Double Decker brownies and Easy pea and ham soup and Coconut and lemon tart.
Two years ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle
Yield: 4 - 6
- 2 tbsp olive oil
- 2 carrots, topped and tailed
- 2 sticks celery
- 2 onion, peeled
- 250g chestnut mushrooms
- 4 cloves garlic, peeled
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 600g beef mince
- 3 tbsp tomato puree
- 1 beef stock cube
- 1 x 400g tin chopped tomatoes
- 200mls cold water
Turn the pressure cooker on to the ‘fry’ function and pour the oil into the inner pot – don’t put the lid on. Chop the carrots, celery, onions, mushrooms and garlic in a food processor with the blade attachment until finely chopped. Add to the pressure cooker along with the salt and fry for 5 minutes until soft. Add the black pepper and mince, then fry until the meat has browned, stirring occasionally. Add the tomato puree, fry for a further minute. Then add the rest of the ingredients and stir well. Set the pressure cooker to ‘stew’ for 25 minutes and ensure it switches to the keep warm function afterwards. Once you’re all home from school/work/both simply cook some pasta and serve with the ragu.
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