Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reduce and Repair
Cooking Time: Under 4 hours
Prep: 20 mins
Cook: 3 hours
Yields: 8 servings
This slow cooked beef ragu is delicious and rich yet economical because it uses cheaper cuts of meat. Make it ahead for easy mid-week dinners. It pairs perfectly with zucchini noodles or steamed vegetables.
1/4 cup garlic infused olive oil (or regular olive oil if preferred)
2.2 lbs beef chuck steak or brisket, cut into large pieces
2 carrots, chopped
2 sticks celery, chopped (optional)
1 bunch scallions, green part only, chopped
1 lb cherry tomatoes
4 bay leaves (fresh or dried)
2 cups (16 oz) beef stock
2 cups (16 oz) tomato purée
2 tbs tomato paste
1 small bunch fresh thyme
2 sprigs rosemary
1 tsp sea salt
1 tsp freshly cracked black pepper
1 large handful fresh parsley, chopped
Zest from 1 orange
Freshly grated parmesan to serve (optional)
Heat a large, heavy-based pan over a medium heat.
Add 2 tablespoons of olive oil then brown the meat. It is best to do this in batches, as you don't want to overcrowd the pan. Add more olive oil with each batch.
Remove the browned meat and set aside on a large plate. Add the remaining olive oil, then add in the carrots, celery (if using) and scallions to the pan. Cook until softened.
Deglaze the pan with 1/2 cup of beef stock. You want to lift all of the delicious browned bits from the bottom of the pan, as these will add flavour to your ragu.
At this stage, you can either add the remaining ingredients (except the parsley, orange zest and parmesan) to the pan, or you can transfer it to your slow cooker. Make sure to pour in any juices from the plate holding the beef. If cooking on the stove top, cook covered on a low heat for 2-3 hours, or until the beef falls apart easily. If cooking in your slow cooker, cook for 6-8 hours or until the beef falls apart.
Once the beef has cooked and is falling apart, remove it from the pan and shred it. You can use two forks to do this, scraping the beef away from itself. Return to the pan.
The key to a good ragu is to have a rich sauce that is thick but not too thick. If your sauce is still runny, raise the heat and cook until it has reduced and thickened. Remove the sprigs of thyme, rosemary and bay leaves.
To serve, sprinkle each portion with a pinch of grated orange zest and chopped parsley. Add parmesan cheese if using. This is delicious with zucchini noodles or steamed vegetables.
You can use different types of meat for this recipe such as lamb or pork. You can even add a combination of all three to change the flavour.
Keep some in your fridge for quick mid-week meals and freeze the rest in single portion containers so you always have a delicious meal on hand.
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