Beef ragout
Skirt steak transformed into luscious ragout
Serves
4
Prep Time
30 mins
Cook Time
2 hrs 30 mins
This ragout is easy to prepare with a slow-cooker. Just prepare all the ingredients the night before, cook the pasta when you get home and bon appetit!
Print
ShareIngredients
650g Quality Mark beef skirt steak
3 Tbsp seasoned flouri
3 carrots
finely chopped1 onion
finely chopped1 leek
finely sliced2 garlic cloves
crushed3 anchovy fillets
2 bay leaves
1 cup beef stock
400g can of chopped tomatoes
pasta
grated Parmesan cheese
Method
Preheat oven to 170°C.
Cut beef skirt steak into approximately 1cm pieces and roll in the seasoned flour.
Place in a medium-sized casserole dish with the carrots, onion, leek, garlic, anchovy fillets and bay leaves.
Pour in the beef stock and tomatoes, cover and place in the oven.
Cook for 2-2½ hours until the meat is tender.
Remove from the oven after an hour, stir and season as required.
Serve ragout hot with cooked pasta and freshly grated Parmesan cheese
Preheat slow cooker for 20 minutes.
Place beef and other ingredients into the slow cooker and cook on low for 6-8 hours.
Nutrition Information per Serving (432g)
This nutrition analysis is based on 4 serves and does not include the pasta or parmesan cheese.
