- 0:20 Prep
- 2:25 Cook
- 8 Servings
- Capable cooks
This generous beef ragu works so that you can spend time at the table, not in the kitchen.
Ingredients
- 1/4 cup olive oil
- 1.3kg beef chuck steak, cut into 5cm chunks
- 4 eschalots, peeled, roots intact, halved
- 3 garlic cloves, crushed
- 2 carrots, thickly sliced
- 2 celery stalks, thickly sliced
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 dried bay leaves
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 x 400g cans diced tomatoes
- 1 cup Massel beef stock
- 4 small red chillies, halved lengthways
Method
- Step 1Heat oil in a large heavy-based saucepan over medium heat. Season beef with salt and pepper. Cook, in 2 batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.
- Step 2Add eschalots, garlic, carrot and celery to pan. Cook for 3 minutes or until starting to brown. Add thyme, rosemary and bay leaves. Cook for 1 to 2 minutes or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Return beef to pan. Add tomato paste, tomatoes, stock and 1 1/2 cups cold water. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, covered, for 2 hours or until beef is tender. Stir in chilli. Cook, covered, for 10 minutes. Season with salt and pepper.
- Step 3Using tongs, remove beef from sauce reserving sauce to serve on tagliatelle (see related recipe). Roughly shred beef before serving.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1383 kj
Energy
17g
Fat Total
5g
Saturated Fat
3g
Fibre
35g
Protein
101mg
Cholesterol
253.13mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
The sauce from the ragu is served with tagliatelle with ragu sauce (see related recipe) as a starter. Two courses for the price of one!
- Author: Amira Georgy
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
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