Fuel Friday

"Slow cooker beef ragu"

The only thing I love about winter is slow cooked hearty meals - nothing else πŸ™…πŸΌβ€β™€οΈπŸ˜‚

I love that you can set, forget, come home to a meal that is ready to go and this is a real family pleaser πŸ‘¬πŸ‘­πŸ‘«

Ingredients 

β€’ 2 tablespoons olive oil
β€’ 1kg beef chuck steak, cut into 4cm pieces
β€’ 1 brown onion, finely chopped
β€’ 1 celery stalk, finely chopped
β€’ 1 carrot, finely chopped
β€’ 1 cup dry red wine
β€’ 2 x 400g cans cherry tomatoes in juice
β€’ 1 cup Massel beef stock
β€’ 2 tablespoons tomato paste
β€’ 3 sprigs fresh thyme
β€’ Cooked curly fettuccine, to serve (see note below)
β€’ Grated parmesan, to serve
β€’ Fresh flat-leaf parsley leaves, chopped, to serve
β€’ Salt, to season

Method πŸ“‹

πŸ”ΊHeat 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.
πŸ”ΊAdd remaining oil to pan. Add onion, celery and carrot. Cook for 3 minutes or until just tender.
πŸ”ΊAdd wine, tomatoes with liquid from cans, stock, paste and thyme to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid.
πŸ”ΊCook 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 beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.

πŸ”ΊπŸ”ΊNote - I often substitute the fettuccine with Zucchini ribbons done with a peeler thin. No need to cook prior to as it cooks when tossed with the Ragu)

πŸ™Œ This recipe comes to you from Taste.com

Enjoy! πŸ˜‹

Dani
xx