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Beef Ragout

Slow Cooked Beef Skirt Steak Pasta

4

Serves

30 mins

Prep Time

2 hrs 30 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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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High Iron

Low Sodium

tag

Casserole/Slow,

Dinner,

Everyday,

Pasta,

Beef,

Ingredients

Beef

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650g Quality Mark beef skirt steak

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3 tbsp seasoned flour

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3 finely chopped carrots

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1 finely chopped onion

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1 finely sliced leek

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2 crushed garlic cloves

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3 anchovies

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2 Bay leaves

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1 cup beef stock

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400g chopped canned tomatoes

To serve

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pasta

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parmesan cheese

Method

To Make Beef

Slow Cooker Option

1

Preheat oven to 170°C.

2

Cut beef skirt steak into approximately 1cm pieces and roll in the seasoned flour.

3

Place in a medium-sized casserole dish with the carrots, onion, leek, garlic, anchovy fillets and bay leaves.

4

Pour in the beef stock and tomatoes, cover and place in the oven.

5

Cook for 2-2½ hours until the meat is tender.

6

Remove from the oven after an hour, stir and season as required.

7

Serve ragout hot with cooked pasta and freshly grated Parmesan cheese

More info

Nutrition Information per Serving (450g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1262 (301)kJ

Protein

40.1g

Total Fat

9g

Saturated Fat

3.7g

Carbs

13.2g

Sugars

8.4g

Sodium

665mg

Iron*

6.4mg

* Percentage of recommended daily intake (Aust/NZ)

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