Slow cooked beef ragout

This hearty, slow-cooked beef ragù is comfort in a bowl. Using quality Australian gravy beef and pantry staples, it’s a delicious way to feed the family and enjoy leftovers the next day!

At a glance

135 minutes

Ingredients

1 kg diced gravy beef
2 tbsp olive oil, divided
2 onions, diced
3 carrots, diced
2 cloves garlic, diced
2 tbsp tomato paste
½ cup red wine, or beef stock
700ml bottle Passata
400g tin chopped tomatoes
3 cups water
2 bay leaves
1 tbsp mixed Italian herbs
salt & pepper

To serve

500g pappardelle pasta
parmesan cheese
fresh basil green salad

Method

Preheat oven to 180°C (fan-forced). Pat beef dry with paper towel.
Heat a large oven-proof pot over high heat. Add 1 tbsp olive oil and brown the beef in batches for 3–4 minutes, stirring occasionally. Set aside.
Lower heat to medium. Add remaining oil, onions, carrots and garlic. Cook for 3–4 minutes until softened.
Stir in tomato paste and wine (or stock). Let it bubble for 1 minute.
Return beef to the pot. Add passata, chopped tomatoes, water, bay leaves and herbs. Stir well and bring to the boil.
Cover with a lid or foil and place in the oven. Cook for 2 hours or until beef is fork-tender.
Remove from oven and discard bay leaves. Use a potato masher or two forks to gently shred the meat.
For a thicker sauce, return the pot to the oven uncovered for another 30 minutes. Season to taste.
Serve warm over cooked pappardelle, topped with parmesan and basil. Add a fresh salad on the side.

Original Recipe – Australian Beef