This beef and carrot ragout recipe requires a slow cooker.
Ingredients
- 1/4 cup plain flour
- 1kg gravy beef, cut into 5cm cubes
- 1/4 cup olive oil
- 2 large brown onions, cut into wedges
- 2 garlic cloves, crushed
- 1/2 cup tomato paste
- 1/2 cup red wine
- 1 cup Massel beef stock
- 3 sprigs thyme
- 3 large carrots, peeled, roughly chopped
- cooked pappardelle pasta, to serve
Method
- Step 1Place flour in a snap-lock bag. Season with salt and pepper. Add beef and shake bag to lightly coat beef in flour, shaking off excess. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.
- Step 2Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil. Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.
- Step 3Cover and cook on HIGH for up to 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon over pasta and serve.
- High protein
- Low carb
- Lower gi
Nutrition
2331 kj
Energy
23g
Fat Total
5g
Saturated Fat
6g
Fibre
62g
Protein
168mg
Cholesterol
629.74mg
Sodium
10g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Lucia
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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