Slow-cooker beef ragout & fettuccine
Serves: 6 | Preparation time: 25 mins | Cooking time: 6 hrs
Ingredients:
1kg Farm88 yearling beef diced casserole steak
2 tablespoons olive oil
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 cup dry red wine
2 x 400g cans cherry tomatoes in juice
1 cup beef stock
2 tablespoons tomato paste
3 sprigs fresh thyme
Cooked curly fettuccine, to serve
Sliced parmesan, to serve
Fresh flat-leaf parsley leaves, chopped, to serve
Salt, to season
2 tablespoons olive oil
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 cup dry red wine
2 x 400g cans cherry tomatoes in juice
1 cup beef stock
2 tablespoons tomato paste
3 sprigs fresh thyme
Cooked curly fettuccine, to serve
Sliced parmesan, to serve
Fresh flat-leaf parsley leaves, chopped, to serve
Salt, to season
Method:
- Heat half the oil in a large frying pan over high heat. Cook beef in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
- Add remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender.
- Add wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine and cover with lid.
- Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender. Stir with a wooden spoon to roughly shred the beef. Toss ragout through the fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley. Enjoy!