Slow-cooked beef with pasta

By admin
13 June 2013

It may take a bit longer than you average meal - but it's sure worth the effort!

Preparation time: 5 min

Cooking time: 2¼ hours

Serves 6

500 g chuck steak, cubed

45 ml (3 T) flour

30 ml (2 T) oil

1 onion, chopped

3 garlic cloves, chopped

2 celery sticks, chopped

2 carrots, sliced

2 sprigs of thyme

2 x 410 g whole tomatoes

375 ml (1½ c) beef stock

350 g rigatoni pasta

parsley to garnish

Preheat oven to 180 °C.

1.    Dust the beef with flour and shake off the excess. In an ovenproof pot add the oil and brown the meat on medium heat.

2.    Reduce the heat and add the onion and garlic, cook for 2 minutes, then add the celery and carrots. Cook for 2 minutes.

3.    Stir in the thyme, tomatoes and stock. Cook for 5 minutes. Place in the oven for 2 hours or until the beef is tender and sauce thick.

4.    Cook the pasta according to packet instructions. When cooked, add to the beef and toss to combine. Garnish with parsley

- Hope Malau

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