Slow cooking draws out the flavour and produces the most succulent, tender beef. Use your slow cooker and come home to this this delicious beef ragu.
1¼ kg piece beef chuck or beef bolar blade
2 tbsp olive oil
1 medium onion, diced
4 cloves garlic, thinly sliced
1 tbsp plain flour
1½ cups beef stock
400 g can cherry tomatoes or diced tomatoes
3 sprigs fresh thyme
2 small char-grilled capsicums, thinly sliced (optional)
½ cup small fresh basil leaves
Pasta and grated parmesan, to serve
This recipe first appeared on the Meat & Livestock Australia - Beef and Lamb website.