Beef and veg ragu with pasta
A classic ragu recipe pimped with eggplant and mushrooms. Best of all, it's easy.
500g stewing steak - I used oyster blade
2 tins crushed tomatoes
2 cups beef stock
2 cups water
1/2 red onion
1 clove garlic
1 small eggplant
1 tbs rosemary
Finely chop onion, eggplant and mushrooms, crush garlic, then place in the slow cooker.
Chop steak into large chunks then caramelise in a hot frying pan for about 1 minute before adding to the slow cooker.
Use one of the cups of water to deglaze the frying pan and pour pan juices into slow cooker.
Add the remaining ingredients to the slow cooker then cook on low until veggies are tender and beef falls apart.
Serve with pasta. I like to add about 1 1/2 cups pasta to the slow cooker about 10 minutes before serving to soak up the liquids.