What's For Dinner Wednesday? Beef & Carrot Ragout

It's 4am here, and as I sit here typing this out my little redheaded friend is sharing the sofa while she watches In The Night Garden. Screaming banshee act started at 1am, nothing would settle her so I figured we'd sit on the couch together instead of the fruitless settling we had been trying. Little feral! She is as happy as larry now, chatting away as I type this out.

Ok so for this weeks' easy as pie Wednesday recipe I have gone for the ultimate in fuss free cooking. Anything involving the slow cooker is perfect when you are tired or busy... or both. Just prep in the morning and throw the lot in and hit start. Your meal is ready in 6-8 hours. Perfect.

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

Method

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.