Beef Ragout with Turnip and Potato Mash

As eaten at Fife Diet’s Food Revolt & AGM Lunch, 12th November 2011.


250gms braising steak
salt & pepper
1 onion, diced
1 clove garlic, crushed
25gms butter
1 sprig thyme
250mls red wine
300mls stock
1 tablespoon browned flour


Season the meat and fry in a little oil until browned on all sides. Remove and Drain.  Meanwhile in a pot add the diced onion, garlic and thyme in the butter until softened. Add the wine and reduced by two thirds.   Add the stock then bring to the boil and add the beef back to the pot. Simmer for 2 -3 hours until the beef is tender.  Thicken with a little brown flour and serve.

For the mash…

250gms potatoes

250gms turnip

50gms butter

salt & pepper

Peel and cut the potatoes and turnips into an even shape.  Place in pot and cover with seasoned water. Bring to the boil and simmer until just tender.  Drain off the water and mash the turnip and potato together, whilst still warm add the butter and seasoning.