Beef ragu

Method

(You will need a slow cooker or pressure cooker for this recipe.)

Cut beef into large chunks and seal over medium heat in a large frying pan. Remove the beef and place into the pot of a large slow cooker.

Finely dice, the onion, carrot, celery and garlic. Add to the frying pan with a drizzle of olive oil and cook over low heat for a few minutes or until tender.

Transfer vegies to the slow cooker. Add the tomatoes, tomato paste, wine, stock and. bay leaves, mixing well to combine. Season to taste.

Turn the slow cooker to high and cover, leaving the beef to stew for about four hours. Alternatively, cook on low for 6-8 hours. If using a pressure cooker, the ragu will take about 1.5 hours.

The dish is ready once the beef is tender. Gently pull apart a piece with two forks and if it easily separates, it’s ready to eat.