Ingredients
600g Chuck BeefSalt and Pepper
2 Tbsp Vegetable Oil
1 Onion, diced
2 Carrots, peeled and chopped
50g Tomato Paste
2 Tsp Crushed Garlic
1 Cup Beef Stock
1 Can Diced Tomatoes
1 Tsp Dried Thyme
2 Bay Leaves
Note:
If you do not have an oven-safe skillet, then slow cook on the stove top in a covered pot instead for step 6. You’ll cook on a low-medium heat for 2 hours or until meat is tender, stirring occasionally.Method:
1. Preheat oven to 180 C.2. Prepare the chuck beef by seasoning with salt and pepper. In an oven-safe skillet, heat vegetable oil over medium-high heat and brown both sides of the chuck beef pieces. Once browned, remove the meat from the pan and set aside.
3. In the same skillet, add the onions and carrots. Cook until the onions are translucent, and the carrots have softened.
4. Add the tomato paste and crushed garlic to the skillet. Cook until the tomato paste has darkened, and the garlic is fragrant.
5. Add beef stock, can of diced tomatoes, dried thyme, bay leaves and the browned beef chuck to the skillet and mix to combine.
6. Cover and place in the oven for 1 hour and 45 minutes. Remove the skillet from the oven, remove the meat from the skillet and shred the meat.
7. Return the meat to the skillet as well as cooked pasta and enjoy.
