I have had this recipe in my “saved” section on my facebook page, instagram and pinterest for a long time, and this weekend I was finally able to give it a try. I found it on Pinch of Yum which you can find here. This weekend my hubby and I had a bit of a nothing weekend which was exactly what we needed. We dreamed about our new place, we came up with meal ideas, we cooked and baked together, we worked our way through the beginning of our Marvel Marathon, we got kitten cuddles and we drank a lot of tea.
What is funny is that I am not really a meat person. I can get down a couple of pieces of chicken, some ground beef tacos but that is basically it. However, I have a couple recipes that actually are beefy and rich and I actually love them such as our Irish Beef Stew. This recipe is one of those exceptions to the rule. It features flank steak and is a beefy rich ragu clinging to buttery wide noodles (drool). If you don’t know, ragu usually features really tender meet that usually ends up being shredded because its tender tendrils can no longer cling to the bones (or each other).
Here in Vancouver we were experiencing a bit of a late winter, like it snoozed its alarm one too many times and then ran bursting through the door and felt like it had to make up for being late to work. We got snow in MARCH and in Vancouver when we get snow our city shuts down. One example of the chaos that ensued was when we got maybe 2-3 cms and the bus route I take to work was a disaster and I didn’t get to work until 10 even though I left the house a little after 7. After a week like that this ragu warms up the still cold toes and softens those winter blue bitter hearts. Winter isn’t all bad after all; because it opens up its sweater covered arms to comfort food classics like this one.
A slow cooker or instant pot recipe for a comforting beef ragu.
- 1 tsp olive oil
- 6 garlic cloves smashed
- 1 lb flank steak cut against grain I cut it into 3 pieces
- salt to taste
- pepper to taste
- 1 28 oz can crushed tomatoes
- 1/4 cup beef broth
- 1 carrot chopped
- 2 tsp dried thyme adjust for taste
- 1 tsp oregano
- 1/2 tsp rosemary
- 2 bay leaves
- 1 package of pappardelle pasta
- parmesan for serving
- ricotta for serving
- parsley for serving
In a small pan over medium low heat add a drizzle of olive oil. Once hot add the smashed garlic and allow to brown slightly. Be careful to not allow to burn. Remove from pan and set aside.
Take your flank steak, if using 1 lb cut into 3 pieces against the grain, if using 1.5 lbs cut into 4 pieces against the grain. Salt and pepper. In your instant pot using the saute setting or in a pan add the tbsp of olive oil and brown the meat over medium high heat.
If using a slow cooker: transfer browned meat and garlic to your slow cooker and add crushed tomato, beef broth, carrots and spices. Cook for 6 hours on high or 8 to 10 hours on low.
If using your instant pot: once the meat has browned, drain any excess fat if you feel it necessary. Add the garlic, crushed tomato, beef broth, carrot, and spices. Put the lid on, cancel saute function. Turn on manual or pressure cooking function. Set time for 45 minutes. Alternatively you can use the meat/stew function for the same amount of time. Put the lid in the sealing position and allow to cook.
Once the time has finished shred the beef with a fork and return to sauce. In the meantime, boil pasta according to instructions. Serve with a dollop of ricotta, sprinkling of parmesan and fresh parsley.