Quick & Easy Beef Ragu using bone broth as an alternative for stock cubes
Ingredients:
- 1 tbsp rapeseed oil
- 2 large onions (320g), halved or quartered, then sliced
- 3 large garlic cloves, finely grated
- 500g 5% fat steak mince
- 500g carton passata
- 3 carrots (320g), finely chopped
- 1 tbsp thyme leaves
- 1 tbsp vegetable bouillon powder
- ½ tsp ground white pepper
- 200g frozen peas
- 4 jacket potatoes, to serve
- Spear & Arrow’s Natural Concentrated Beef Bone Broth (an alternative for a stock cube)
“Absolutely delicious broth, didn’t relish boiling a stonking great big pan on my wee stove and tried the powdered type, awfully lumpy and the cartons are ok ish. But this comes in an environmentally friendly glass jars and you can use it bit by bit – perfect! I’ll be back for more and make tasty soups to build me up after pneumonia. Thank you Spear and Bone (great name) and thank you to the cows.”
quote from happy customer on google
Method:
- Heat the oil in a large non-stick pan over a medium-low heat and fry the onions for 10 mins, stirring occasionally until golden. Stir in the garlic, then add the mince and cook, breaking it up with a wooden spoon as you do, for a few minutes more until browned.
- Add your Spear & Arrow Natural Concentrated Beef Bone Broth as a stock cube alternative.
- Add the passata, carrots, thyme, bouillon powder and pepper, then cover and cook over a low heat for 25-30 mins, stirring occasionally until the meat is cooked and veg is tender. Add a splash of water to loosen, if you like, then stir in the peas and cook for 5-7 mins more until tender. Serve hot over jacket potatoes. Once completely cool, the mince sauce will keep frozen for up to three months. Defrost in the fridge overnight and reheat until piping hot.
You can easily use our bone broth as an alternative for stock cubes.
Spear and Arrow’s Passion for Innovation
“If you would like to try the bone broth we used in this recipe, visit our product range here.”