Slow Cooker Tuscan Beef & White Bean Ragu
Slow cooker tuscan beef & white bean ragu
Ingredients
Ingredients:
- 1.2 kg beef chuck steak cut into large chunks
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 tablespoon plain flour
- 1 brown onion large, finely chopped
- 3 celery sticks finely chopped
- 3 cloves garlic finely chopped
- 1 carrot large, finely chopped
- 1 zucchini finely chopped
- 2x 400 g canned cherry tomatoes
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes
- 1 cup red wine
- 1 cup beef stock
- 2x 400 g canned cannellini beans
- 2 cups kale or silverbeet/spinach
- 1 cup parsley
Instructions
Method:
- In a large bowl, add the beef, sea salt, black pepper, and flour. Stir it all together and then place into the slow cooker.
- Add the chopped onion, celery, garlic, carrot, zucchini, cherry tomatoes, tomato paste, sun-dried tomatoes, red wine, and beef stock to the slow cooker. Stir until all ingredients are well combined.
- Cover with the lid and cook on high for 8 hours.
- One hour before the cooking time is up, add the cannellini beans and kale to the slow cooker. Cover again and cook for the remaining hour.
- Once the cooking time is up, season really well with sea salt & cracked black pepper. Add fresh parsley to the ragu.
Notes
You can serve the ragu on mash potato, pasta or rice.
Nutrition
Calories: 603kcalCarbohydrates: 31gProtein: 50gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 122mgSodium: 657mgPotassium: 1721mgFiber: 7gSugar: 9gVitamin A: 3837IUVitamin C: 48mgCalcium: 138mgIron: 8mg
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