Slow Cooked Beef Skirt Steak Pasta
2 hrs 30 mins
This ragout is easy to prepare with a slow-cooker. Just prepare all the ingredients the night before, cook the pasta when you get home and bon appetit!
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650g quality mark beef skirt steak
3 tbsp seasoned flour
3 finely chopped carrot, flesh, fresh, raw
1 finely chopped onion
1 finely sliced leek
2 crushed garlic cloves
2 Bay leaves
1 cup beef stock
400g chopped canned tomatoes
To Make Beef
Slow Cooker Option
Preheat oven to 170°C.
Cut beef skirt steak into approximately 1cm pieces and roll in the seasoned flour.
Place in a medium-sized casserole dish with the carrots, onion, leek, garlic, anchovy fillets and bay leaves.
Pour in the beef stock and tomatoes, cover and place in the oven.
Cook for 2-2½ hours until the meat is tender.
Remove from the oven after an hour, stir and season as required.
Serve ragout hot with cooked pasta and freshly grated Parmesan cheese
Nutrition Information per Serving (450g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)