Recipe – Beef Ragout

I got a version of this recipe off but it just didn’t work for me, so I adapted it so that I could put it in my slow cooker and just leave it. Its a hit in our house, served with some pasta.



* 1.8kg beef bolar blade, cut into chunks

* 250g short cut bacon, finely diced

* 4 carrots, peeled and finely chopped

* 4 celery sticks, finely chopped

* 2 brown onions, finely chopped

* 4 cloves of garlic, crushed

* 4 tins of diced tomatoes (410g cans)

* 1 and 1/2 cups red wine

* 3 dried bay leaves

* 2 large sprigs rosemary



* Heat a large pot (or your slow cooker if you have a searing pan) over a medium head with a small amount of olive oil

* Add bacon, carrot, celery, onion and garlic and cook, stirring, for 5 minutes

* Stir in the beef, tomato, wine, bay leaves and rosemary and bring to the boil

* Transfer to your slow cooker

* Cook on high for 3 hours or until the beef falls apart

* Using tongs take all the beef out of the pot

* Shred all the beef – I use two forks, one to hold it and one to shred the meat, but you can do it with your hands

* Place beef back in with the sauce and stir well

* Cook for another 30mins with the lid off to allow the sauce to thicken (all slow cookers vary so if it is very watery add in some tomato paste)

* Serve with pasta and parmesan cheese


Notes –

* This is a great pasta sauce to freeze, just allow to cool and freeze in meal size portions

* This should easily serve 8 people, but you can add in even more vegetables to both hide them from the kids and bulk it out



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