Ingredients
- 2 tablespoons olive oil
- 800 grams beef brisket (trimmed, cut into 3cm pieces)
- 1 onion, finely chopped (brown onion)
- 2 carrots, halved lengthways and thinly sliced
- 1 celery stalk, finely chopped
- 200 grams mushrooms, baby
- 1 bay leaf
- 3 sprigs thyme
- 3 garlic cloves, minced
- 3/4 cup beef stock
- 1/4 cup tomato paste
- 2 tablespoons red wine
- Pappardelle, to serve
- Grated parmesan, to serve
How to Make
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Step 1: Heat 2 teaspoons oil in a large frying pan over high heat and cook half of beef, for 3 minutes or until browned and tansfer to a 5.5L (22 cup) slow-cooker and then repeat with 2 teaspoons oil and remaining beef.
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Step 2: Heat remaining oil in same pan over medium-high heat and cook onion, carrot, celery, mushrooms, bay leaf and thyme, for 6 minutes or until browned and then add garlic and stir for 30 seconds or until fragrant and then transfer to cooker.
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Step 3: Combine beef stock, tomato paste and wine in a jug and pour into cooker and stir to combine. and now cover and cook on high for 4 hours or until beef is tender.
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Step 4: Season and serve with pasta and cheese.
We hope you enjoy this recipe!
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