Save precious time by serving up delicious beef meals to your guests when you cook in big batches, and with thoughtful use of leftovers.
Slow Cooker Beef With Mushrooms
Prep & Cook: 4 hours 30 mins.
Serves: 6, plus leftover for ragu (recipe below)
1/3 cup (50g) plain flour
1 tsp salt
1/2 tsp ground white pepper
1/2 tsp dried oregano
2kg stewing beef (chuck or gravy beef), cut into 3cm cubes
1/3 cup (80ml) olive oil
2 large (400g) brown onions, chopped
4 cloves garlic, chopped
500g button mushrooms, sliced thickly
2/3 cup (95g) tomato paste
1 tbsp fresh thyme leaves
1½ cups (375ml) red grape juice
1 ½ cups (375 ml) beef stock
- Combine the flour, salt, pepper and oregano in a large bowl and toss the beef through, coating all the beef cubes evenly.
- In a large heavy-based frying pan, heat 1 tbsp of olive oil over high heat. Shake excess flour from beef. Brown one-third of meat on all sides and remove to bowl of a slow cooker. Repeat with 2 more tbsps of oil and meat.
- Lower the heat to medium and add the last tbsp of oil. Cook onions and garlic until soft but not brown. Add mushrooms to pan and cook for 3-4 mins or until mushrooms have softened. Add tomato paste and thyme, and stir for 1 min. Pour in grape juice, followed by meat stock; bring to boil. Tip stock mixture into slow cooker and cook, covered, on High setting for 3 hours. Remove lid and cook for a further hour, stirring occasionally, or until meat is falling apart. Serve two-thirds with mashed potatoes and vegetables, if desired.
Beef Ragu With Pappardelle
- Coarsely shred remaining beef mixture. Place into a large frying pan over low medium heat; cook, covered, until hot. Meanwhile, cook 750g fresh pappardelle in boiling salted water until al dente.
- Drain pasta and add it to the meat mixture in the pan; toss gently to combine. Serve with grated Parmesan and a few extra thyme leaves.
Also read: Bubur Cha Cha With Ice Cream