Beef Ragu in Slow Cooker

About this Recipe

Ingredients

3 tbs oil
1.2kg Meat on Maitland beef Chuck Steak cut into 4 equal pieces
3 cloves garlic
1 finely chopped onion
2 finely chopped celery stalks
1 large finely chopped carrot
1 cup red wine
800g can chopped tomatoes
1 cup beef stock
2 tbs tomato paste
3 sprigs of fresh Thyme
Salt & pepper to season
Pappardelle or Fettuccine pasta, to serve
Grated Parmesan, to serve

Method

1. Heat 1 tablespoon oil in heavy base pan, add beef and sear each piece on all sides until brown. Remove from pan and place in slow cooker.
2. Heat remaining oil in pan, add onion, celery and carrot sauté with garlic for about 5 minutes, add red wine, simmer.
3. Add remaining ingredients, bring to boil.
4. Pour over beef in slow cooker, cook on low for 6 to 8 hours or high for 4 hours.
5. When cooked shred beef with fork.
6. Serve over pasta and sprinkle with fresh parmesan cheese.