Let’s do it!
- Combine the flour, salt, pepper and oregano in a large bowl and toss the beef through.
- In a large heavy base fry pan or if available the removable pan from the slow cooker, heat 2 tablespoon of oil over high heat. Shake of excess flour from the beef. Add beef to the pan and brown all sides lightly. Once the beef is browned pour beef into a bowl to sit.
- Lower the heat to medium and add the rest of the oil. Cook onions and garlic until soft but not brown. Add tomato paste and thyme and stir for 1min. Pour in the red wine followed by the beef stock and the tablespoon of brown sugar. Bring to the boil and add contents to slow cooker plus the beef from the bowl or if using the removable pot from a slow cooker add the beef from the bowl to the pot. Set pot on stove at a simmer with lid on or slow cooker on high with lid on for 3 hours. After the 3 hours remove the lid and cook for a further 1 hour or until the stock has reduced down.
- Once the stock has reduced down so that you can see the beef get a potato masher and mash/ shred the beef. It should look quite concentrated.
- Cook the pasta in boiling salted water until al dente or softer if preferred. Drain the pasta and add the beef tossing gently to combine.
- Serve with grated Parmesan cheese and a few extra thyme leaves and enjoy.
Recipe: Murray, Gladesville
(Thanks again for everyone who recommended recipes! If you have any favorite’s please send them in/ forward the link so we can include them in the next letter.)
- 2kg stewing beef cut into 3cm cubes (In order of recommendation- skirt, chuck, brisket, topside, blade or even a mix of different cuts will work to. If you have less than this quantity reduce the wine and stock accordingly.)
- 1/3 cup plain flour
- 1 teaspoon salt
- ½ teaspoon ground white pepper (or use normal pepper if you don’t have any)
- ½ teaspoon dried oregano (dry your own in the oven if you only have fresh)
- 1 tablespoon brown sugar
- 1/3 cup (80ml) olive oil
- 2 large brown onions, chopped finely
- 4 garlic cloves, chopped
- 1/3 cup (95g) tomato paste
- 1 tablespoon fresh thyme leaves
- 1 ½ cups red wine
- 1 ½ cups beef stock
- 750g fresh pappardelle pasta
- Parmesan cheese to grate over