Beef Ragu With Gremolata Recipe

Gluten free, wheat free, dairy free, egg free, soy free, tree nut free, peanut free

Ingredients:

2 tbsps safe oil (I use coconut oil)
500g gravy beef or chuck steak
1 large carrot, peeled and diced
1 large brown onion, diced
2 celery sticks, diced
3 cloves garlic, finely chopped
400 g tin of diced tomatoes
3 cups beef stock (always check ingredients label)
1 pinch fresh thyme
1 fresh rosemary sprig
2 bay leaves

Gremolata Ingredients:

2 tbsps flat leafed parsley, minced
1 tbsp lemon zest, freshly grated
2 cloves garlic, crushed and minced (approx. 2 tsps)

Method:

• Heat 1 tbsp of the oil in a large heavy based ovenproof saucepan, over medium high heat
• Season the beef with salt and pepper. Brown the meat in the hot pan for 2 - 3 mins on each side, or until golden. Remove beef to a plate
• Add remaining oil. Cook the carrot, onion, celery and garlic. Stir constantly for 3 mins, or until slightly softened. Add the tomatoes, stock, rosemary, bay leaves and thyme. Return the beef to the pan
• Bring to a simmer. Cover and cook on the stove top for 2 - 2½ hours (alternatively, cook in oven or slow cooker). Cook until the beef is fork tender
• Remove pan from the heat. Remove the thyme, rosemary and bay leaves
• Place the beef in a separate dish. Gently break the meat apart with fork
• Using a stick blender process the liquid and vegetables until smooth. If necessary, add a bit of water to thin out. Return the meat to the sauce
• Place pan on low heat. Serve ragu with zucchini pasta, sprinkled with gremolata

Gremolata Method:

• Combine the parsley, lemon zest and garlic together in a small bowl with a fork. Serve sprinkled over Beef Ragu
  
  

 Recipe From happytummies.com.au - Copyright 2017 Allergysave & Happy Tummies