Ingredients
- 1/4 cup plain flour
- 1kg gravy beef, cut into 5cm cubes
- 1/4 cup olive oil
- 2 large brown Wilcox onions, cut into wedges
- 2 garlic cloves, crushed
- 1/2 cup tomato paste
- 1/2 cup red wine
- 1 cup beef stock
- 3 sprigs thyme
- 3 large Wilcox carrots, peeled, roughly chopped
- cooked pappardelle pasta, to serve
Directions
- Step 1 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.
- Step 2 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.
- Step 3 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.
Recipe courtesy of www.taste.com.au
Serving size 4