Ragout on Pappardelle

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Revive your taste buds with our easy to prepare ragout. With all the ingredients combined in a casserole dish, let the oven take care of the rest. Enjoy meltingly tender beef on-top of cooked pappardelle and sprinkled with thyme leaves.

Prep: 20 mins

Cook: 2 hours 30 mins

Serves 4

Low Fat

Good source of iron

Ingredients

Beef

600g Quality Mark beef chuck steak
2 tablespoons seasoned flour
1 red onion, finely sliced
1 carrot, finely diced
1 cup red wine, optional
1 cup beef stock, or 2 cups if not using red wine
bouquet garni (see tip)
strip of pared orange rind

To serve

cooked pappardelle
2 teaspoons thyme leaves, roughly chopped

Method

Preheat the oven to 170°c.

Beef

Cut the beef into about 2.5cm pieces and roll in the seasoned flour.

Heat a frying pan over medium-high heat. Add a dash of oil, then, in batches, add the beef and brown on both sides, transferring to a casserole dish as you go.

Add another dash of oil into the pan and add the onion and carrot. Cook until the vegetables are lightly golden. Pour in the red wine and allow to bubble up, scraping the pan with a wooden spoon. Add the beef stock, bouquet garni and orange rind. Bring just up to the boil, then pour over the beef in the casserole dish. The liquid should just cover the beef.

Cover the beef with a piece of baking paper cut to fit and the lid. Place in the oven and cook for 2 hours- 2 hours and 30 mins or until the beef is meltingly tender.

To serve

Serve with cooked pappardelle and sprinkle with the thyme leaves.

Suitable Cuts
Nutrition
Tips & Tricks

BEEF CHUCK STEAK

BEEF-CROSS CUT BLADE STEAK

Nutrition Information Per Serving

Serving size: 470g

Energy kJ (kcal)	2025 (483)
Protein (g)	42.1
Fat (g)	9.3
Saturated (g)	2.6
Carbohydrate (g)	41.5
Sugars (g)	2.1
Sodium (mg)	657
Iron (mg)	5.6
Zinc (mg)	9.5
Vitamin B12 (ug)	3.6
Vitamin D (ug)	NA
Selenium (ug)	28.1

Bouquet garni - 1 bay leaf, 2-3 sprigs thyme and 1-2 parsley stalks tied together with kitchen string for ease of removal.
Ensure your casserole dish has a tight fitting lid to prevent liquid evaporating too quickly. Placing a disc of baking paper directly over the meat and sauce helps with this.
Slow cooker - cook on low for 8-9 hours. To thicken the sauce if necessary, remove meat and pour sauce into a heavy-based saucepan and reduce over medium heat until syrupy (or thicken with a butter and flour paste).
Red meat contains all the essential amino acids, making it a complete protein for growth and development in children, and muscle recovery for active adults.