Serves 6
Ingredients
450g stewing beef, chopped into chunks
1 chopped large onion
2 chopped peppers
3 chopped & peeled carrots
1 tin of chopped tomatoes OR 300g cherry tomatoes
4-5 cloves of crushed garlic (more or less if you prefer)
2 tablespoons tomato puree
1 teaspoon each of salt, white pepper, onion salt, paprika, and dried oregano
1 tablespoon of balsamic vinegar
Method
Combine all the ingredients in the slow cooker pot and stir well. Cook on high for 5-6 hours or until the beef is fall-apart tender. If cooking in a pressure cooker this dish will take about 1 hour.
To serve, break up the meat with a spoon and stir in some freshly cooked pasta. Garnish with chopped basil.
To make this meal stretch further add a drained can of chickpeas at the start.
Slow Cooker Beef Ragout Recipe
