Beef Ragout
Slow Cooked Beef Skirt Steak Pasta
4
Serves
30 mins
Prep Time
2 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
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!
Rate this recipe
Share
High Iron
Ingredients
Beef
650g Quality Mark beef skirt steak
3 Tbsp seasoned flour
i
3 carrots
finely chopped
1 onion
finely chopped
1 leek
finely sliced
2 garlic cloves
crushed
3 anchovy fillets
2 bay leaves
1 cup beef stock
400g can of chopped tomatoes
To serve
pasta
grated parmesan cheese
Method
To Make Beef
Slow Cooker Option
1
Preheat oven to 170°C.
2
Cut beef skirt steak into approximately 1cm pieces and roll in the seasoned flour.
3
Place in a medium-sized casserole dish with the carrots, onion, leek, garlic, anchovy fillets and bay leaves.
4
Pour in the beef stock and tomatoes, cover and place in the oven.
5
Cook for 2-2½ hours until the meat is tender.
Start Timer
6
Remove from the oven after an hour, stir and season as required.
7
Serve ragout hot with cooked pasta and freshly grated Parmesan cheese
Nutrition Information per Serving (450g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1262 kJ (301 kcal)
Protein
40.1g
Total Fat
9g
Saturated Fat
3.7g
Carbs
13.2g
Sugars
8.4g
Sodium
665mg
Iron*
6.4mg
* Percentage of recommended daily intake (Aust/NZ)
