We are all about easy at additive-free lifestyle and this beef ragu is one of the easiest dishes you will ever make. It might take a while to cook in the slow cooker, but the prep time is only a few minutes which is perfect on a busy day!  We love it served with pasta, but you could also serve it on mashed potato with veggies as well.

 

 

 

February 20, 2018
  • 12m
  • 8h
  • 8h 15m
  • 1

Ingredients

  • 1 kg diced stewing steak
  • 80 g plain flour (gluten-free works well)
  • 1 tbsp. olive oil
  • 1 brown onion
  • 2 garlic clove
  • 2 carrot
  • 5 large button mushroom
  • 2 400 g tinned tomatoes
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried chilli powder (or to taste)
  • 1 tbsp. white vinegar
  • 2 tbsp. vegetable stock paste
  • salt and pepper to taste

To Serve

  • 500 g pasta (gluten-free works well)
  • 1 c freshly grated cheese
  • 1 c sour cream

Instructions

Traditional Cooking Method

  1. Coat the steak in flour and dust off any excess. Heat a frying pan over med-high heat along with the oilive oil and brown the meat each side. (This step is optional however it'll give the ragu a nicer flavour)
  2. Finely dice the onions, garlic and carrots. Slice the mushrooms and add these along with everything else to the slow cooker and stir until well combined.
  3. Cook on low for 8 hours.
  4. Prior to serving, cook the pasta as per packet instructions.
  5. Serve with grated cheese and a dollop of sour cream.
  • 6-8