Ingredients
- 2 tablespoons olive oil
- 1.5 kg beef (lean trimmed and cut into 4cm pieces)
- 1 yellow onion (finely diced optional)
- 1 rib celery (finely diced optional)
- 2 carrots (finely diced)
- 1 cup red wine
- 2 cans (400 grams) diced tomatoes (drain one other in juice)
- 1 cup beef stock
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 300 grams cooked fettuccine (curly)
- Grated parmesan cheese (to serve)
How to Make
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Step 1: Heat half the oil in a large frying pan over high heat and cook beef in two or three batches for 5 minutes until browned and transfer to the bowl of a 5.5 litre slow cooker.
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Step 2: Add remaining oil to pan and cook of onion, celery (if using) and carrot for 3 minutes or until just tender and then add wine, tomatoes (1 with liquid and one drained), stock, paste and thyme to pan and bring to the boil and then carefully pour over beef and stir to combine and cover with lid and cook on low for 6 hours or on high for 4 hours (used low) or until beef is very tender.
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Step 3: Stir with a wooden spoon to roughly shred beef and then mix through the cooked fettuccine and season with salt and pepper.
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Step 4: Serve topped with parmesan cheese.
We hope you enjoy this recipe!
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