image and recipe via taste.com.au
Beef & Carrot Ragout with Pasta
Ingredients (serves 4)
1/4 cup plain flour
1kg gravy beef, cut into 5cm cubes
1/4 cup olive oil
2 large brown onions, cut into wedges
2 garlic cloves, crushed
1/2 cup tomato paste
1/2 cup red wine
1 cup beef stock
3 sprigs thyme
3 large carrots, peeled, roughly chopped
cooked pappardelle pasta, to serve
Place flour in a snap-lock bag. Season with salt and pepper.
Add beef and shake bag to lightly coat beef in flour, shaking off excess.
Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. C
ook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.
Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil.
Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.
Cover and cook in slow cooker on HIGH for up to 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon over pasta and serve.