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Beef and carrot ragout
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Prep Time:
15 minutes
Cook Time:
255 minutes
Total Time:
270 minutes
Slow-cooked beef and carrot ragout recipe.
Ingredients:
  • 62.50 ml plain flour
  • 1kg gravy beef, cut into 5cm cubes
  • 56.88 gm olive oil
  • 2 large brown onions, cut into wedges
  • 2 garlic cloves, crushed
  • 138.75 gm tomato paste
  • 123.75 gm red wine
  • 255.00 gm beef stock
  • 3 sprigs thyme
  • 3 large carrots, peeled, roughly chopped
  • cooked pappardelle pasta, to serve
Instructions:
  • In a snap-lock bag, combine flour, salt, and pepper. Add beef, then shake the bag to lightly coat the beef with flour, shaking off any excess. In a large frying pan over medium-high heat, heat 1 tablespoon oil. Cook half of the beef for 3 to 5 minutes, stirring occasionally until browned. Transfer to the slow cooker. Repeat the process with the remaining beef and oil.
  • Lower the heat of the frying pan to medium. Incorporate the rest of the oil and the onion into the pan. Stir frequently and cook for 2 minutes until the onion is soft. Introduce the garlic and tomato paste and cook for 1 minute. Pour in the wine and allow it to come to a boil. Reduce to a simmer, leaving it uncovered for 5 minutes or until the wine is halved. Add the stock, thyme, and carrots. Bring to a boil. Pour the sauce over the beef and stir well to combine.
  • Cook on HIGH for up to 4 hours or LOW for 6 hours. Season with salt and pepper, then ladle over pasta to serve.

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