SLOW COOKER TUSCAN BEEF & WHITE BEAN RAGU

Serves 6

Cooking time: 8 hours (low)

Ingredients: 

• 1.2kg beef chuck steak, cut into large chunks

• 1 teaspoon sea salt flakes 

• 1 teaspoon black pepper 

• 1 tablespoon plain flour 

• 1 large onion, finely chopped 

• 3 celery ribs, finely chopped

• 3 cloves garlic, finely chopped

• 1 large carrot, finely chopped

• 1 zucchini, finely chopped

• 2x 400g tinned cherry tomatoes

• 2 tablespoons tomato paste 

• 1/2 cup sun-dried tomatoes 

• 1 cup red wine 

• 1 cup beef stock 

• 2x 400g tinned cannellini beans 

• 2 cups kale (or silverbeet/spinach)

• 1 cup parlsey  

Method: 

1. In a large bowl, add the beef, sea salt, black pepper, and flour. Stir it all together and then place into the slow cooker. 

2. 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.

3. Cover with the lid and cook on high for 8 hours.

4. 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.

5. Once the cooking time is up, season really well with sea salt & cracked black pepper. Add fresh parlsey to the ragu. 

You can serve the ragu on mash potato, pasta or rice.