Slow-Cooked French Beef Ragoût with Penne

Ready in 12 minutes • Serves 5
This dish most recently appeared in Bargain Box (5 Nights For 4) on Sunday, June 27, 2021.

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This warming beef ragoût is flavoured with bacon, French herbs and tomatoes. It will be worth the wait to enjoy delicious tender beef in this rich and tasty sauce. Cook this in your oven for around 1.5 hours, or use your slow cooker for 7-8 hours. We're serving it with tasty pasta and garlic cream for the ultimate comfort meal.

Ingredients

Pasta

1 broccoli, cut into small florets
2/3 pack pasta
1 drizzle of oil

Ragoût

1 can crushed tomatoes
1 1/2 cup beef stock
1 pack tomato paste
1 pack French herb blend
50g minced bacon
1 brown onion, diced 2cm
2 carrot, diced 2cm
500g beef diced chuck steak
2 Tbsp plain flour
1/2 tsp salt
1 drizzle of oil

Steps

Preheat oven to 180°C (not fan bake), if using (see tip). Set aside a medium baking dish.
Prep onion, carrot and broccoli. Pat beef dry and toss in a medium bowl with flour and salt.
Heat oil in a large fry-pan on high heat. Cook beef for about 5 minutes, until well browned. Set aside in a heat-proof bowl.
Return pan to heat and cook onion and carrot for about 3 minutes, until onion starts to brown. Add bacon and French herb blend and cook a further 1 minute, until fragrant. Add tomato paste and stock. Return beef to pan and bring to a simmer. Pour into baking dish, cover with foil and cook for about 1 hour.
Remove foil, add canned tomatoes to dish and return to oven to cook a further 30 minutes, until beef is tender and sauce has thickened. Season to taste with salt and pepper.
Bring a medium pot of salted water to the boil. Cook pasta for 8 minutes, then add broccoli to pot and cook for a further 3-4 minutes, until pasta is tender. Drain and return to pot with oil to prevent sticking. Cover to keep warm.
Ragoût and pasta.

Nutritional Information

Energy	2014 kj 481 kcal
Protein	35.3g
Carbohydrate	56.3g
Fat	11.9g