- 3 stalks celery, cut into large chunks
- 1 medium carrot, cut into large chunks
- 1 medium onion, cut into large chunks
- 4 cloves garlic, peeled
- 1 tbsp olive oil
- 1 beef-chuck roast (1,4kg to 1,8kg), trimmed and cut into quarters salt and pepper
- 1⁄4 cup tomato paste
- 1 can (400g) diced tomatoes, drained
- 1 cup dry red wine
- 2 sprigs fresh rosemary 450g pappardelle or curly egg noodles, cooked finely chopped fresh parsley and grated Parmesan cheese, for garnish
Recipe Directions1. In a food processor, pulse celery, carrot, onion and garlic until finely chopped, scraping down side of bowl occasionally.
2. In a large frying pan, heat oil on medium-high until hot. Sprinkle beef all over with 1⁄2 tsp each salt and pepper. Add beef to frying pan; cook for 6 to 8 minutes or until browned on all sides, turning occasionally. Transfer beef to a 6l to 7l slow-cooker bowl. 3. To same frying pan, add vegetable mixture and 1⁄4 tsp salt. Reduce heat to medium. Cook for 5 minutes, stirring occasionally. Add tomato paste; cook for 1 minute, stirring. Stir in diced tomatoes and wine. Cook for 2 minutes, stirring and scraping up browned bits. Pour mixture over beef. Add rosemary. Cover and cook on low for 10 hours or until very tender. 4. Transfer beef to a cutting board. Skim and discard fat from cooking liquid. Shred beef into bite-sized chunks and return to cooking liquid. Serve tossed with pappardelle; garnish with parsley and Parmesan, if desired.
EACH SERVING About 2 140kJ, 48g protein, 49g carbohydrate, 12g fat (3g saturated), 4g fibre.
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