Slow-cooked Beef & Mushroom Ragu

PREP TIME + COOK TIME

 20 mins + above60 mins

SERVE

 4 people

DIFFICULTY

Average

What You'll Need

  • 700g chuck steak, cut into cubes
  • 250g mushrooms, sliced
  • 2 brown onions, finely diced
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 5 garlic cloves, diced
  • 2 x 400g canned chopped tomatoes
  • 4-5 thyme sprigs
  • cooked pasta of your choice
  • freshly grated parmesan cheese, to serve
  • finely chopped flat-leaf parsley, to serve
  • olive oil
  • salt and pepper

How to Make It

Step 1

Heat the oil in a large saucepan over high heat. Add half of the steak and cook for 5 minutes, stirring occasionally, until browned all over. Transfer to a plate. Repeat with the remaining oil and beef and set aside.

Please be careful when searing the beef, dont overcrowd the pan.  

Step 2

Add the onion, celery, carrot and garlic to the pan and cook for 5 minutes, or until the onion as softened.  

Step 3

Add in the mushrooms, and cook until half cooked. Then return the beef to the pan, stir in the tomatoes, a cup of water, and the thyme sprigs, and bring to the boil. Reduce heat to low, cover and simmer for 1 1/2 hours. 

Step 4

Remove the lid from the pan and continue to simmer for a further 1 hour, or until the meat is tender and the sauce has thickened. Discard the thyme sprigs. Add the cooked pasta to the ragu and toss for 1 minute.  

Step 5

Serve the beef ragu and pasta with parmesan and parsley. 

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