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Serves
4
Prep
15
mins
Cooking
6
hrs
Find a recipe

Slow Cooker Beef Ragu with Chickpeas

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Directions
Step 1

Prepare and cook Chick Peas according to packet directions and set aside. Meanwhile, toss the beef cubes in the flour to coat. Heat half the oil in a large frying pan and cook beef in batches until seared all over.

Step 2

Add remaining oil to the pan and cook the onion and garlic until tender. Place into the pot of a slow cooker with the seared meat, carrots,celery, stock, wine, tomatoes, tomato paste, thyme and bayleaf. Mix ingredients well.

Step 3

Place lid on slow cooker pot and cook on HIGH for 3 hours. Add prepared and cooked Chick Peas and cook a further 2 hours until beef is tender. Season to taste. Serve beef with pasta, mashed potato or rice.

Ingredients
  • 3/4 cup McKenzie's Chick Peas
  • 1kg blade or chuck, cut into cubes
  • 2 tbs flour
  • 2 tbs olive oil
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 2 carrots, diced
  • 1 celery stem, chopped
  • 1 1 /2 cups beef stock
  • 1 cup red wine
  • 400g can chopped tomatoes
  • 2 tbs tomato paste
  • 2 thyme sprigs
  • 1 bayleaf
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • To serve Cooked pasta

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Related Products


  • McKenzie's Chick Peas 375 g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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