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Beef Ragout

Slow Cooked Beef Skirt Steak Pasta

4

Serves

30 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

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

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650g Quality Mark beef skirt steak

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3 Tbsp seasoned flour

i

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3 carrots

finely chopped

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1 onion

finely chopped

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1 leek

finely sliced

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2 garlic cloves

crushed

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3 anchovy fillets

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2 bay leaves

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1 cup beef stock

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400g can of chopped tomatoes

To serve

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pasta

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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.

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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

More info

Nutrition Information per Serving (432g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1306 kJ (312 kcal)

Protein

39.9g

Total Fat

9.8g

Saturated Fat

3.2g

Carbs

13.4g

Sugars

7.4g

Sodium

571mg

Iron*

4.3mg

* Percentage of recommended daily intake (Aust/NZ)