Beef Ragout

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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!

Prep: 30 mins

Cook: 2 hours 30 mins

Serves 4

Low Fat

Good source of iron

Ingredients

Beef

650g Quality Mark skirt steak
3 tablespoons seasoned flour
3 medium carrots, finely chopped
1 onion, finely chopped
1 leek, white part only, finely sliced
2 cloves garlic, crushed
3 anchovy fillets, drained
2 bay leaves
1 - 1½ cups Campbell’s Real
Stock - Beef
400g can chopped tomatoes in juice

To serve

Cooked pasta
Parmesan cheese

Method

Preheat oven to 170°C.

Beef

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. Return to the oven.

Serve ragout hot with cooked pasta and freshly grated Parmesan cheese.

Slow cooker option

Preheat slow cooker for 20 minutes. Place beef and other ingredients into the slow cooker and cook on low for 6-8 hours.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving*

Serving size: 450g

Energy kJ (kcal)	1262 (301)
Protein (g)	40.1
Fat (g)	9.0
Saturated (g)	3.7
Carbohydrate (g)	13.2
Sugars (g)	8.4
Sodium (mg)	665
Iron (mg)	6.4
Zinc (mg)	8.1
Vitamin B12 (ug)	4.0
Vitamin D (ug)	0.20
Selenium (ug)	13.2

*Based on the ingredients for the beef ragout, not including pasta and Parmesan cheese.

Small pieces of meat for this ragout don’t need to be browned as it will dry the meat out.
Ensure your casserole dish has a tight fitting lid to prevent liquid evaporating too quickly. Placing a disc of baking paper on before the lid helps with this. Add more stock if necessary during cooking.
If you have leftover stock, try filling ice cube trays and storing in freezer. It's handy to use and a great way to add more flavour to your dinners.
To reduce the sodium content of this dish, omit the anchovies and use salt reduced stock.