This is my go to recipe , beef n vegetables cooked in a beautiful sauce , served on top of a bed of pasta or rice or by itself with sides of mashed potato and vegetables.

I think I originally found this recipe in the Coles recipe magazine but made adjustments

Image Source: Taste​

I always cook this in a slow cooker which tenderise the cheapest cut of meat. But stove top is fine.

Ingredients:

• 1.2kg chuck beef or other slow cooking beef cut, cut into small pieces
• 1 tbsp salt
• Black pepper
• 3 tbsp olive oil , separated
• 3 cloves garlic , minced
• 1 onion , diced
• 1 cup carrots , diced
• 2 stalks of celery , diced
• 800g crushed canned tomatoes
• 3 tbsp tomato paste
• 1 cup of beef stock
• 1 cup / 250ml red wine , (merlot, cabernet sauvignon), or sub with 1 cup of beef stock, in total you will then use 2 cups of stock
• 1 1/2 cups / 375 ml water
• 3/4 tsp dried thyme or 3 sprigs fresh thyme or Rosemary
• 3 dried bay leaves

Method :

• Pat beef dry and sprinkle with salt and pepper
• Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
• Turn stove down to medium low and add remaining 2 tbsp of olive oil.
• Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
• Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently.
• Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred (Note for slow cooker instead of cooking on stove for 2 hours I transfer to a slowcooker and cook on high for 5 hours).

I never shred the meat, my family prefers it left chunky meat.

 

[Penny4]

Looks nice, but will make it when the weather is cooler.

 

[Suzanne rose]

Looks nice, but will make it when the weather is cooler.

That's what I love with the slow cooker , you can have it on for hours without heating the house up.

 

[Penny4]

That's what I love with the slow cooker , you can have it on for hours without heating the house up.

Yes, I love my slow cooker too. Nothing fancy tonight as I'm cooking chicken drumsticks in the air fryer and having it with salad. Air fryers/slow cookers don't heat the house up.

 

[DLHM]

I’m getting hungry!
Thank you for sharing @Suzanne rose.

 

[Silla]

This is my go to recipe , beef n vegetables cooked in a beautiful sauce , served on top of a bed of pasta or rice or by itself with sides of mashed potato and vegetables.

I think I originally found this recipe in the Coles recipe magazine but made adjustments

View attachment 39579
Image Source: Taste​

I always cook this in a slow cooker which tenderise the cheapest cut of meat. But stove top is fine.

Ingredients:

• 1.2kg chuck beef or other slow cooking beef cut, cut into small pieces
• 1 tbsp salt
• Black pepper
• 3 tbsp olive oil , separated
• 3 cloves garlic , minced
• 1 onion , diced
• 1 cup carrots , diced
• 2 stalks of celery , diced
• 800g crushed canned tomatoes
• 3 tbsp tomato paste
• 1 cup of beef stock
• 1 cup / 250ml red wine , (merlot, cabernet sauvignon), or sub with 1 cup of beef stock, in total you will then use 2 cups of stock
• 1 1/2 cups / 375 ml water
• 3/4 tsp dried thyme or 3 sprigs fresh thyme or Rosemary
• 3 dried bay leaves

Method :

• Pat beef dry and sprinkle with salt and pepper
• Heat 1 tbsp olive oil over high heat in a heavy based pot. Add beef and sear each piece aggressively on all sides until very browned (3 - 5 minutes in total), then remove onto a plate.
• Turn stove down to medium low and add remaining 2 tbsp of olive oil.
• Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
• Add remaining Ragu ingredients and return the beef to the pot (including pooled juices). Turn the stove up and bring it to a simmer, then turn it down to low so it's bubbling very very gently.
• Slow cook: Cover the pot and let it cook for 2 hours or until beef is tender enough to shred (Note for slow cooker instead of cooking on stove for 2 hours I transfer to a slowcooker and cook on high for 5 hours).

I never shred the meat, my family prefers it left chunky meat.

Thank you . I’m going to try this recipe. I love trying new recipes.

 

[doglover]

Will give this a go, thank you.

 

[Suzanne rose]

Thank you . I’m going to try this recipe. I love trying new recipes.

So do I !! I try out new recipes at least 3 times a week and share the ones we love on here.

The beef ragu I have been making for years

 

[Suzanne rose]

I'm bumping this recipe up. Perfect for the cold weather and is a great comfort food