Slow Cooker Beef Ragu with Gnocchi

Slow Cooker Beef Ragu with Gnocchi
Prep Time: 15 mins – Cook Time: 6-8 hours – Serves: 8 people

Ingredients

1 teaspoon of olive oil.
6 x cloves of garlic (peeled and slightly smashed).
650g of beef chunks (any stewing steak will do).
65ml of beef stock (reduced salt is preferable).
1 carrot (peeled and chopped).
2 x 400g cans of chopped tomatoes.
2 x sprigs of fresh thyme.
2 x bay leaves.
Cheese and parsley to garnish.

 

Suggested Carbohydrates:

Gnocchi 
Pappardelle
Tortiglioni

 

Method:

  • Season the beef with 1 teaspoon of salt and pepper, then set aside.
  • Bring a small frying pan to a medium high heat, add a splash of oil and cook the garlic. Remember to stir until it has browned or turned a golden colour.
  • Next, transfer the beef, tomatoes, bay, thyme, beef stock, carrot, and garlic to a slow cooker.
  • Cook on low for 8-10 hours or on high for 6. Before serving, shred the beef with two forks and discard the herbs.
  • Cook the pasta or gnocchi to packet instructions, drain and then tumble with the beef ragu.
  • Serve with any cheese if desired and add some parsley. (Great with a big side of stem broccoli).