Slow-Cooked Beef Ragu
Serves: 8
Prep time: 15 minutes
Cook time: 4 ½ - 9 hours
1 ½ serves per portion
Recipe courtesy of Bec Dawson, Brisbane City Night Branch
Ingredients:
- 900g beef chuck roast
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- ½ cup tomato paste
- 3 cloves garlic, finely chopped
- 3 tablespoons fresh oregano (or 3 teaspoons dried)
- Black pepper, to taste
- 1 cup beef stock, salt reduced
- 400g can diced tomatoes
- 2 bay leaves
- Balsamic vinegar
Method:
- BROWN off the meat over medium-high heat in a frypan.
- COMBINE onion, carrot, celery, tomato paste, garlic and oregano in slow cooker. Season the beef with pepper and sit on top of the vegetables.
- ADD beef stock, tomato and bay leaves to slow cooker and cook meat until tender and easily pulled apart with a fork (about 4½ hours on high OR 9 hours on low).
- COOL for 10 minutes before shredding meat using two forks.
- STIR in balsamic vinegar to taste.
- SERVE with your choice of pasta, polenta or mashed potato.
What's Great About It:
This slow cooker recipe is perfect to put on in the morning and have a delicious meal ready for dinner time! The rich flavours will be sure to warm you up on a cool winter’s night.
