1.2kilogramsbeef chuck steakcut into 2 to 3 centimetre chunks
2tablespoonsextra virgin olive oil
1brown onionfinely chopped
2garlic clovesfinely chopped
1carrotlarge, finely diced
3celery sticksfinely diced
175gramsMediterranean meal base saucewe used @simplywholesomepantry
400gramstomatoestinned
½cupred wine
1cupbeef stock
400gramspastapappardelle
Instructions
Heat the olive oil in a large frying pan over medium-high heat. Season the beef chunks with sea salt and cracked black pepper, then brown them in batches until deeply golden on all sides. Set aside.
To the slow cooker, add the chopped onion, garlic, carrot, celery, Mediterranean meal base sauce, tinned tomatoes, red wine, and beef stock. Stir to combine.
1 brown onion, 2 garlic cloves, 1 carrot, 3 celery sticks, 175 grams Mediterranean meal base sauce, 400 grams tomatoes, ½ cup red wine, 1 cup beef stock
Add the browned beef to the slow cooker and stir through to coat everything evenly in the sauce.
1.2 kilograms beef chuck steak
Cover and cook on high for 5 hours or low for 8 hours, until the beef is tender and falling apart.
Cook the pappardelle according to packet instructions just before serving. Spoon the beef casserole over the pasta, then top with grated parmesan and chopped parsley.
