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Braised Steak and Carrot Ragu recipe
Slow-cooked braising steak, onion and carrot are simmered into a rich, savoury ragu with beef stock, then tossed through pasta for a hearty supper. It is deeply comforting with tender beef and a glossy sauce.
130 min · Medium · Italian-inspired Jump to method
Ingredients
- 700g Braising Steak
- 1 large Onion
- 2 Carrot
- 500ml Beef Stock
- 300g Pappardelle
- 2 tbsp Tomato Purée
- 1 tbsp Plain Cooking Oil
- 2 cloves Garlic
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 702 kcal |
| Protein | 43 g |
| Carbohydrates | 64 g |
| Fat | 28 g |
| Saturated fat | 9.5 g |
| Fibre | 5.8 g |
| Sugar | 8.2 g |
| Sodium | 1050 mg |
Why this works
A hearty, protein-rich pasta dish that is relatively energy-dense and higher in sodium, with moderate fibre from the vegetables and whole sauce base.
High-quality protein and iron. Braising steak provides substantial protein, iron and zinc, which support muscle maintenance and red blood cell production.
Beta-carotene and vitamin C sources. Carrots and onion contribute beta-carotene and some vitamin C, supporting eye health and immune function.
Sodium is fairly high. The added salt and beef stock make this dish relatively high in sodium, which may be a concern for blood pressure if eaten often.
Method
- Cut the braising steak into 3cm pieces. Finely chop the onion and dice the carrot.
- Heat 1 tbsp plain cooking oil in a heavy casserole over a medium-high heat. Brown the braising steak for 6-8 minutes, turning until well coloured, then lift out onto a plate.
- Add the onion and carrot to the pan and cook for 8 minutes until softened. Stir in the garlic and tomato purée and cook for 1 minute.
- Return the braising steak to the pan, pour in the beef stock, and add the dried oregano, salt and black pepper. Bring to a simmer.
- Cover with a lid and cook on a very low heat for 1 hour 45 minutes, stirring once or twice, until the braising steak is very tender.
- Shred the beef lightly with two forks and simmer uncovered for 10 minutes until the sauce thickens into a ragu.
- Meanwhile, cook the pappardelle in salted boiling water for 10-12 minutes until al dente. Drain, reserving a little cooking water.
- Toss the pappardelle with the braised steak ragu, loosening with a splash of pasta water if needed, and serve hot.
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