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

Ingredients

1 Teaspoon Olive Oil
6 x Cloves of Garlic, peeled, and smashed slightly
650g Beef Chunks (Any stewing steak will do)
65ml Beef Stock (Reduced Salt)
1 Carrot, Peeled, chopped
2x 400g Can of Chopped Tomatoes
2 x Sprigs of fresh Thyme
2 x Bay Leaves
Cheese & Parsley to garnish.

 

Suggested Carbohydrates:

Gnocchi 
Pappardelle
Tortiglioni

 

Method:

  • Season beef with 1 teaspoon of salt and pepper, set aside.
  • In a small frying pan, bring the pan to a medium high heat, add a splash of oil and cook the garlic, remembering to stir until it has browned or gone a golden colour.
    1. Next Transfer beef, tomatoes, bay, thyme, beef stock, carrot, and then garlic to a slow cooker.
    2. Cook on low for 8-10 hours or on high for 6. Before serving, shred the beef with two forks and discard the herbs.
    3. Cook pasta or gnocchi to packet instructions, drain, then tumble with the beef ragu. Serve with any cheese you have in the fridge and some parsley. Great with a big sideful of stem broccoli. 

 

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