Slow Cooker Tuscan Beef & White Bean Ragu
Slow Cooker Tuscan Beef & White Bean Ragu
Rate this RecipeIngredients
- 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
- 800 g canned cherry tomatoes
- 2 tablespoons tomato paste
- 1/2 cup sun-dried tomatoes
- 1 cup red wine
- 1 cup beef stock
- 800 g canned cannellini beans drained & rinsed
- 2 cups kale or silverbeet/spinach
- 1 cup parsley leaves
Instructions
- In a large bowl, add the beef, salt, pepper and flour. Stir together then transfer to the slow cooker.
- Add the onion, celery, garlic, carrot, zucchini, cherry tomatoes, tomato paste, sun-dried tomatoes, red wine and beef stock to the slow cooker. Stir until all the 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 and cracked black pepper. Top with parsley and serve.
Notes
You can serve the ragu on mashed potato, pasta or rice.
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