Beef And Carrot Ragout

This beef and carrot ragout recipe requires a slow cooker.

The ingredient of Beef And Carrot Ragout

• 1 4 cup plain flour
• 1kg gravy beef cut into 5cm cubes
• 1 4 cup olive oil
• 2 large brown onions cut into wedges
• 2 garlic cloves crushed
• 1 2 cup tomato paste
• 1 2 cup red wine
• 1 cup massel beef stock
• 3 sprigs thyme
• 3 large carrots peeled roughly chopped
• cooked pappardelle pasta to serve

The Instruction of beef and carrot ragout

• place flour in a snap lock bag season with salt and pepper add beef and shake bag to lightly coat beef in flour shaking off excess heat 1 tablespoon oil in a large frying pan over medium high heat add half the beef cook stirring occasionally for 3 to 5 minutes or until browned spoon into slow cooker repeat with oil and remaining beef
• reduce frying pan heat to medium add remaining oil and onion to pan cook stirring often for 2 minutes or until soft add garlic and tomato paste cook for 1 minute pour in wine bring to the boil simmer uncovered for 5 minutes or until wine has reduced by half add stock thyme and carrots bring to the boil spoon sauce over beef and stir to combine
• cover and cook on high for up to 4 hours or low for 6 hours season with salt and pepper spoon over pasta and serve

Nutritions of Beef And Carrot Ragout

calories: 557 109 calories
calories: 23 grams fat
calories: 5 grams saturated fat
calories: 18 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 62 grams protein
calories: 168 milligrams cholesterol
calories: 629 74 milligrams sodium
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calories: nutritioninformation