Winter spiced slow roast ragout with carrots and pappardelle

Main, serves 2

The wintery spicy flavours match well with the Lowlander Winter I.P.A.
Nav_Lowlander Botanical Beers_Recipe_Foodpairing_Winter Ale_Winterragout with carrot_landscape


  • 250 gr beef blade steak, cut in bite size cubes
  • Knob of butter
  • Olive oil
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, finely chopped
  • 2 tsp flour
  • 1 tsp tomato paste
  • 125 ml Lowlander Winter I.P.A.
  • 125 ml beef stock
  • 100 ml diced tomatoes
  • 1 bay leaf
  • 1 sprig of thyme,
  • 1 juniper, crushed
  • 1 small sprig of rosemary
  • 1 tbsp flat-leaf parsley, chopped
  • Pepper and salt
  • 200 gr pappardelle
  • 30 gr Pecorino cheese, grated

This is how you make it:

  1. Season the meat with salt and pepper and heat the butter and oil in a frying pan. Fry the meat on a high temperature until it colors brown. Remove the meat from the pan and set aside.
  2. If needed remove excess fat from the pan and fry the onion, carrot and celery for 3 minutes.
  3. Add the garlic and fry a few more minutes.
  4. Add the meat back to the pan and add the flour. Stir well, this will prevent the flour from burning.
  5. Add the tomato puree to the pan and fry for another minute while stirring.
  6. Pour in the Lowlander Winter I.P.A., the beef stock and the diced tomatoes.
  7. Stew the meat for about three hours on low heat with the lid on the pan.
  8. Once the meat is cooked and tender, stir in the parsley into the ragout and season with salt and pepper.
  9. Meanwhile, cook the pappardelle as described on the package. Divide these over two plates and spoon the ragout on top. Garnish with Pecorino.

Serve with a glass of Lowlander Winter I.P.A.