Hearty beef ragu

A WORD FROM THE CHEF

This is a lovely one-pot winter warmer dish that you can do in the oven or the slow cooker. It’s a perfect, hearty meal for this time of year.

INGREDIENTS

1.5kg of diced beef

4tbsp oil

One large onion diced

Three carrots, diced

Two celery sticks, diced

Two cloves of garlic, crushed

2tbsp tomato purée

A sprig of rosemary

Two bay leaves

150ml red wine

250ml beef stock

One can of chopped tomatoes

Salt and pepper, to season

METHOD

Heat some oil in a casserole dish or a pan and fry off the beef until brown. Do this in batches and set aside.

Add a little more oil to the pot and add your veg and herbs and sauté for 3-4 minutes.

Add in the tomato purée and the red wine and stir for a few minutes on high heat, then add the stock and tomatoes and season well. Bring to the boil.

Add the beef back in with any juices and reduce to a simmer. Then cover and either cook on a low heat for two and a half hours or in the oven at 170c for three hours until the beef is tender.

If you are using a slow cooker, cook for three to four hours on high.

When cooked, use two forks to shred the beef and serve with either pasta or potatoes.

ABOUT THE CHEF

Paula Heatley is a mother of four, who loves to cook and bake for her family. Find her recipes on Instagram ‘paulas family kitchen’.