Serves
4
Prep
15
mins
Cooking
6
hrsmins
Slow Cooker Beef Ragu with Chickpeas
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 Australian 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
