Slow Cooker Beef Casserole with Pappardelle
Servings 6
Ingredients
- 1.2 kg beef chuck steak cut into 2 to 3 centimetre chunks
- 2 tbsp extra virgin olive oil
- 1 brown onion finely chopped
- 2 cloves garlic finely chopped
- 1 carrot large, finely diced
- 3 celery sticks finely diced
- 175 g Mediterranean meal base sauce we used @simplywholesomepantry
- 400 g tomatoes tinned
- 0.5 cup red wine
- 1 cup beef stock
- 400 g 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 tbsp extra virgin olive oil, 1.2 kg 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 cloves garlic, 1 carrot, 3 celery sticks, 175 g Mediterranean meal base sauce, 400 g tomatoes, 0.5 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 kg 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 g pasta