- 0:20 Prep
- 5:00 Cook
- 4 Servings
- Capable cooks
Let the slow cooker do all the work in creating a rich sauce and fall-apart beef.
Ingredients
- 75g (1/2 cup) plain flour
- 1.2kg gravy beef, trimmed, cut into 4cm pieces
- 60ml (1/4 cup) olive oil
- 1 celery stick, finely chopped
- 1 carrot, peeled, finely chopped
- 1 brown onion, finely chopped
- 200g button mushrooms, halved
- 125ml (1/2 cup) red wine
- 700g btl passata
- 625ml (2 1/2 cups) Massel beef stock
- 1 fresh rosemary sprig
- 375g penne rigate
- Finely grated parmesan, to serve
Method
- Step 1Place flour on a plate. Add beef. Toss to coat. Shake off excess flour. Season. Heat half the oil in a large frying pan over medium-high heat. Cook the beef, turning, in 2 batches, for 10 minutes or until browned. Transfer to slow cooker.
- Step 2Heat remaining oil in the pan over medium heat. Add celery, carrot and onion. Stir for 2 minutes or until soft. Stir in mushroom for 1 minute or until just soft. Add wine. Cook for 1-2 minutes, stirring to dislodge bits that have cooked onto the base. Transfer to slow cooker. Stir in passata, stock and rosemary. Cook, covered, on high for 4 hours or until beef is tender. Stir in pasta. Cook, covered, for 30 minutes or until al dente. Discard rosemary sprig. Serve with parmesan.
Nutrition
2900 kj
Energy
20g
Fat Total
5.5g
Saturated Fat
6.5g
Fibre
56g
Protein
69g
Carbs (total)
All nutrition values are per serve
- Author: Angela Portela
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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