Slow Cooker Beef Casserole with Pappardelle
Servings 6
Ingredients
- 1.2 kilograms beef chuck steak cut into 2 to 3 centimetre chunks
- 2 tablespoons extra virgin olive oil
- 1 brown onion finely chopped
- 2 garlic cloves finely chopped
- 1 carrot large, finely diced
- 3 celery sticks finely diced
- 175 grams Mediterranean meal base sauce we used @simplywholesomepantry
- 400 grams tomatoes tinned
- ½ cup red wine
- 1 cup beef stock
- 400 grams pasta pappardelle
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.2 tablespoons extra virgin olive oil, 1.2 kilograms beef chuck steak
- 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.400 grams pasta