Slow Cooker Beef Casserole with Pappardelle

Ingredients

• 1.2 kg beef chuck steak (cut into 2 to 3 centimetre chunks)
• 2 tbsp extra virgin olive oil
• 1 brown onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 1 carrot (large, finely diced)
• 3 celery sticks (finely diced)
• 175 g Mediterranean meal base sauce (such as Simply Wholesome Pantry brand)
• 400 g tinned tomatoes
• 0.5 cup red wine
• 1 cup beef stock
• 400 g pappardelle pasta
• sea salt (to taste, for seasoning beef)
• cracked black pepper (to taste, for seasoning beef)
• parmesan cheese (grated, for topping)
• fresh parsley (chopped, for topping)

Steps

1. 1

   Heat the extra virgin olive oil in a large frying pan over medium-high heat.

2. 2

   Season the beef chunks with sea salt and cracked black pepper.

3. 3

   Brown the beef chunks in batches until deeply golden on all sides. Set aside.

4. 4

   To the slow cooker, add the chopped onion, garlic, carrot, celery, Mediterranean meal base sauce, tinned tomatoes, red wine, and beef stock.

5. 5

   Stir the ingredients in the slow cooker to combine.

6. 6

   Add the browned beef to the slow cooker and stir through to coat everything evenly in the sauce.

7. 7

   Cover and cook on high for 5 hours or on low for 8 hours, until the beef is tender and falling apart.

8. 8

   Cook the pappardelle according to packet instructions just before serving.

9. 9

   Spoon the beef casserole over the cooked pasta.

10. 10

    Top with grated parmesan and chopped parsley before serving.

Notes

This dish is perfect for chilly nights and tastes even better the next day. You can pair it with a side salad or a loaf of crusty bread.

Nutrition per serving

• main course
• slow cooker
• beef
• pasta
• dinner
• family meals
• comfort food