Slow Cooked Beef Ragout
Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 6 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 1kilograms beef chuck, diced into 4cm pieces
- 2tablespoons olive oil
- 2 onions, diced
- 3 carrots, diced
- 2 cloves garlic, diced
- 2tablespoons tomato paste
- 1/2 cup red wine
- 700milliliter bottle Passata
- 400grams can chopped tomatoes
- 3 cups water
- 2 bay leaves
- 1tablespoons mixed Italian herbs
- 1 pinch salt
- 1 pinch pepper
- 500grams pappardelle pasta (to serve)
- 100grams parmesan cheese (to serve)
- 600grams fresh basil green salad (to serve)
Nutrition per serving
3550kJ / 848Cal
3550 Kilojoules or 848 Calories
41% of daily energy intake*
Protein
56.5grams
Fat
32.2grams
Carbs
77.7grams
Sugars
15.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Preheat oven to 180°C. Pat beef pieces dry with paper towel.
Step 2 of 8
Place a large oven-proof pot over high heat and drizzle in half of the olive oil. Add beef and sear for 3–4 mins, stirring twice to evenly brown meat.
Step 3 of 8
Reduce heat to medium-high. Add remaining oil, onion, garlic, and carrot to the pot and stir to combine. Cook a further 3 mins until onion begins to soften.
Step 4 of 8
Stir through tomato paste and red wine, and cook for 1 minute. Add tomato passata, chopped tomatoes, water, bay leaves and herbs and mix well. Bring to the boil.
Step 5 of 8
Cover pan with a lid or foil, and place in the oven for 2 hours, or until meat is very tender.
Step 6 of 8
Remove pot from oven and place on heat-proof surface. Remove bay leaves and discard. Use a potato masher or two forks to shred meat.
Step 7 of 8
For a thicker sauce, return pot to oven, uncovered, and cook a further 30 minutes, until sauce has desired consistency. Season to taste with salt and pepper.
Step 8 of 8
Serve ragout with pasta, parmesan cheese, and a fresh green salad.
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