Prep Time: 25 mins
Cook Time: 6 hrs
Servings: 6
Ingredients
2 tablespoons olive oil
1kg beef chuck steak, cut into 4cm pieces (see note)
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 Campbell's Real Stock Beef
2 tablespoons tomato paste
3 sprigs fresh thyme
Cooked curly fettuccine, to serve
Grated parmesan, to serve
Fresh flat-leaf parsley leaves, chopped, to serve
SAXA Pink Himalayan Salt Flakes, to season
Directions
- 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. 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 beef. Toss ragu through fettuccine. Season with salt and pepper. Serve topped with parmesan and parsley.
Notes
- You could also use beef blade,
oyster, skirt or topside for this recipe. These cuts of meat become
lovely and tender when slow cooked.
- Once cooked, the ragu can be
refrigerated in an airtight container for up to 3 days. To reheat, place
ragu in a saucepan over medium-low heat. Cook, stirring occasionally
for 20 minutes or until hot.