Beef ragout
Skirt steak transformed into luscious ragout
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!
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High Iron
High Protein
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 (432g)
This nutrition analysis is based on 4 serves and does not include the pasta or parmesan cheese.
Energy
1306kJ (312 kcal)
Protein
39.9g
Total Fat
9.8g
Saturated Fat
3.2g
Carbs
13.4g
Dietary Fibre
4.4g
Sodium
571mg
Iron
4.3mg
Zinc
6.4mg
Vitamin B12
1.6µg
