IN THE POT | BEEF & CARROT RAGOUT

I’ve been feeling a tad under the weather lately and the last thing I have felt like doing is sitting on the computer.  (That’s when you know I’m really sick!)  I don’t know whether it’s a combination of the change in weather, that time of the month or just plain over indulgence but whatever it is I feel like crap.

The best thing about feeling like crap is that HUBBY tends to dote on me (even more than usual).  He even made me dinner.  This dish is just the ticket for a winter’s night.  We served it with pasta (as recommended), but you could do it with rice, mashed potato or just steamed vegetables.  I had also made some bread so that was nice for mopping up the juices.

Beef & Carrot Ragout

1/4 cup plain flour
1kg gravy beef, cut into 5cm cubes
1/4 cup olive oil
2 large brown onions, cut into wedges
2 garlic cloves, crushed
1/2 cup tomato paste
1/2 cup red wine
1 cup beef stock
3 sprigs thyme
3 large carrots, peeled, roughly chopped
cooked pappardelle pasta, to serve

1. Place flour in a snap-lock bag. Season with salt and pepper. Add beef and shake bag to lightly coat beef in flour, shaking off excess. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.

2. Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil. Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.

3. Cover and cook on HIGH for up to 4 hours or LOW for 6 hours. Season with salt and pepper. Spoon over pasta and serve.

Source: Super Food Ideas – August 2006, Page 67 Recipe by Michelle Lucia