Slow Cooked Beef Ragu

There are so many different ways to do beef ragu and so many ways to cook it, but for todays recipe I chose to use my slow cooker. I wanted beautiful, tender meat which I find I don't get on the stove and I love that I don't have to monitor a pot.

The first step is optional but does help add more flavour. I started off by chopping up leak, carrot, celery and onion then sauté them in a saucepan with olive oil. Add a little garlic for flavour.

Once there is a nice aroma put the vegetables in your slow cooker.

Next, chop your meat into big chucks and brown them into the same pan and season with salt and pepper. You don't want to cook the meat, just sear and brown them. Once that's done add that to the slow cooker.

To the slow cooker, add your tomatoes, wine, tomato paste, beef stock, herbs and give it a stir, make sure all the meat pieces are underneath.

Leave that for about 8 hours checking occasionally.

To thicken up the stew add some flour and stir, make sure to get out any clumps. Serve with your choice of pasta. I chose San Remo Pappardelle egg pasta and add some fettuccine as well. Sprinkle some chopped parsley and that's it.

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Recipe

1Kg Chuck beef

3 Garlic Cloves

1 Onion

2 Leaks

2 Carrots

3 Celery stalks

800g Crushed tomato (canned or fresh)

3 TBS Tomato paste

2 Cups Beef stock

2 Cups red wine

Thyme

Rosemary

3 Bay leaves

1. Roughly chop all vegetables and and sauté in a pan along with garlic. When finished place into the slow cooker.

2. Cut beef into large chunks, season with salt and pepper and brown in the same pan. Put meat and juices into the slow cooker also.

4. Add all remains ingredients and mix together.

5. Put the temperature on low and leave for 8 hours.

6. Serve with thick pasta and spring fresh chopped parsley on top.

Bon Appétit