Monday, April 15, 2019

Slow Cooker Beef Ragu



A delicious, rich and mouth watering meal the whole family will love. This meal will become a regular during the colder months.

Slow Cooker Beef Ragu
Serves 6-8

  • 1.2kg chuck steak, cut into 4 equal-sized pieces
  • 500g tagliatelle, parpadelle, or fettucine
  • 1 cup dry red wine (Cabernet or shiraz)
  • 1/4 cup water
  • 1/4 cup grated parmesan
  • 1 brown onion diced
  • 2 carrots peeled and finely diced
  • 2 stalks of celery finely diced
  • 4 cloves garlic crushed
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 2 tablespoons tomato paste
  • 1 400g tin cherry tomatoes
  • 2 bay leaves
  • 2 teaspoons vegeta beef stock powder
  • Salt and pepper for seasoning
  • A pinch of sugar

1. Place all ingredients in slow cooker (besides the parmesan and pasta), season with salt and pepper and stir to combine. Cook on low for 6-8 hours or high for 4-5.
2. After cooking time is up, cook pasta per packet instructions. Remove thyme, rosemary and bayleaves and shred beef with two forks. Stir cooked pasta through. Serve and sprinkle with parmesan.

Xo Bec

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