Beef Ragu with Rice

A budget cut of beef, simple pantry ingredients, a bit of patience and some rice. This Beef Ragu with Rice recipe will quickly become one of your all-time favourites.


  • 700g lean beef stew meat
  • 1 tablespoon oil
  • 2 medium onions, coarsely chopped
  • 2 tomatoes, chopped
  • 1 mushroom, large
  • 1 cup baby carrots
  • 3 cloves garlic, minced
  • 2 tablespoons quick-cooking tapioca
  • 1 cup beef broth
  • 1/4 cup dry red wine (can be substituted with a extra 1/4 cup of beef broth)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 small zucchini, halved and sliced 1/4-inch thick
  • 3 cups cooked rice

In a large heavy-based frying pan, brown beef and mushrooms in the hot oil. Drain and place in a casserole dish. Add onions, tomatoes, carrots, garlic, and tapioca to the pot.

Combine broth, wine, and seasonings; pour over beef and vegetables. Cover and cook in a preheated oven at 160’C for 2-3 hours, until beef is tender.

For the last 45 minutes of cooking, turn oven temperature to 180’C and add zucchini. Serve with rice.


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