Slow-cooker beef ragout

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Bee ragout

Serves 6


1 x 500g carton of tomato passata

2 tbsp tomato purée

½ tsp each of salt and pepper

1 tsp mixed herbs

2 garlic cloves, crushed

2 red peppers, deseeded and chopped

1 generous glug of white wine vinegar

1 tsp caster sugar

3 medium carrots, peeled and chopped

1 x pack of Lidl Stewing Beef


To serve:

Cooked pasta


  1. Place all the ingredients, excluding the pasta, into a slow cooker. Stir so that the ingredients are combined, then stir in a cup of water.
  2. Put the lid on the slow cooker and cook on high for 5-6 hours. If you are going to be out of the house for part of the day, use a timer plug.
  3. After 5-6 hours, remove the lid, stir everything to combine and serve with freshly cooked pasta.

    Caitríona’s tip: I return to this recipe nearly every second week because I know when I make it, the kids will eat all the vegetables included in it and it cooks away in the corner of the kitchen all day while I’m working. There is nothing better than opening the door and smelling the dinner is ready when I get home! This is also a perfect freezer meal for batch cooking over the weekends; just add pasta when you have defrosted it for a quick and delicious dinner.