Slow-cooked Beef and Mushroom Ragu
Servings: 4 generously
Calories: 1033kcal
A rich, slow-simmered beef and mushroom ragu made with tender chuck (braising/casserole) steak, porcini mushrooms, red wine and a touch of balsamic. Finished with a splash of milk and served over fresh pappardelle made from lasagne sheets, this comforting, freezer-friendly dinner is mostly hands-off and perfect for a cosy night in.
Ingredients
Ragu
- 10 g dried porcini mushrooms (optional, see note 1)
- 1 kg beef chuck (braising/casserole) steak, cut into 3–4 cm (1¼–1½ inch) pieces
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 2 tsp plain (all-purpose) flour
- 2 tbsp extra-virgin olive oil
- 125 ml water
- 1 large brown onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 tbsp freshly minced garlic
- 300 g white mushrooms, sliced
- 2 tbsp tomato paste
- 125 ml red wine (optional, see note 2)
- 500 ml beef stock
- 400 g canned crushed tomatoes
- 1 tbsp aged balsamic vinegar
- 1 tsp sugar
- 2 bay leaves (fresh or dried)
- 2 fresh thyme sprigs (or 1 tsp dried thyme), plus extra to serve (optional)
- 60 ml milk
- Finely grated parmesan, to serve
Lasagne Sheet Pappardelle
- 500 g fresh lasagne sheets
Instructions
- Soak the porcini mushrooms, if using – Wash the dried mushrooms well, then place them in a mug. Pour 2 tablespoons of boiling water over the mushrooms and set aside to hydrate, until needed.
- Season the beef – Place the beef on a plate and sprinkle it with the salt, pepper and flour. Toss to coat.
- Brown the beef – Heat the olive oil in a deep heavy-based pan with a lid over medium–high heat. Add the beef. Don't overcrowd – cook in batches if needed (I normally do two batches). Cook for 4–5 minutes per batch, turning occasionally until well browned. Remove the beef with tongs and set aside on a plate.
- Start the base – Add the water to the base of the pan to deglaze. Add the onion, carrot, celery and garlic. Cook, stirring, for 3–5 minutes until softened.
- Add the mushrooms – Add the white mushrooms and cook for 3–4 minutes, or until starting to soften.
- Add the tomato paste and wine – Add the tomato paste and cook, stirring, for 1–2 minutes, then add the wine. Cook, stirring, for a further 1 minute or until the wine has reduced by half.
- Add the simmer ingredients – Add the beef stock, tomatoes, porcini mushrooms and soaking liquid (if using), balsamic, sugar, bay leaves and thyme. Return the beef to the pan and bring to a simmer.
- Finish – Remove the thyme sprigs and bay leaves. Shred the beef with two forks. Add the milk and stir to combine. Taste the ragu and season with extra salt and pepper to your liking (I normally add around ½ teaspoon extra of sea salt flakes at this point depending on how salty my stock is). Turn the heat off.
- Cook the pasta – Bring a large pot of salted water to the boil.
- Prepare the pappardelle – Cut the lasagne sheets into strips roughly 2.5 cm (1 inch) wide. Cook them AFTER you have prepared the sauce. They will only need 30–60 seconds and can then be drained and added directly to the sauce.
- Serve – Serve sprinkled with the extra fresh thyme leaves (if using) and freshly grated parmesan.
Notes
Note 1 – Dried porcini mushrooms can be found at most major supermarkets. They add more intensity, fragrance and flavour to the overall dish. If you can't get your hands on them, simply omit.
Note 2 – If your beef isn't tender after 2½ hours, continue cooking over low heat until it pulls apart easily when pressed with a fork. You may need to add a splash of extra beef stock or water if the sauce starts to look dry.
Note 3 – To make this in a slow-cooker, complete steps 1–6 on the stovetop (soaking the porcini, browning the beef and building the sauce base). Transfer everything to your slow-cooker, cover and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender enough to shred with two forks. If the sauce is looking a little thin, remove the lid for the last 30 minutes to allow it to reduce and thicken. Shred the beef, stir through the milk and season to taste before serving.
Make Ahead
You can make the ragu up to 3 days ahead and store it in an airtight container in the fridge. The flavour actually improves overnight as everything melds together. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much. Cook the pasta fresh when you're ready to serve. To freeze, let the ragu cool completely, then store in airtight containers or snaplock bags for up to 3 months. Thaw overnight in the fridge before reheating.Leftovers
Store leftover ragu and pasta separately in airtight containers in the fridge for up to 3 days. The ragu can also be frozen for up to 3 months (freeze without the pasta). To reheat (stovetop – best method) – Place the ragu in a saucepan over low heat, stirring occasionally, until heated through. Add a splash of beef stock or water if it's too thick. Cook fresh pasta or reheat leftover pasta in boiling water for 30 seconds. To reheat (microwave) – Transfer to a microwave-safe bowl and heat in 1-minute intervals, stirring between each, until heated through. Thank you to Jessica Brook for your help developing this recipe.Nutrition Facts
Slow-cooked Beef and Mushroom Ragu
Amount per Serving
Calories
1033
% Daily Value*
Fat
42
g
65
%
Saturated Fat
15
g
94
%
Trans Fat
2
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
22
g
Cholesterol
266
mg
89
%
Sodium
1345
mg
58
%
Potassium
2052
mg
59
%
Carbohydrates
90
g
30
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
70
g
140
%
Vitamin A
3065
IU
61
%
Vitamin C
19
mg
23
%
Calcium
159
mg
16
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
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