Materials
- 1 tbsp olive oil
- 2.2 kg Beef Chuck diced
- 1 brown onion finely chopped
- 2 garlic cloves crushed
- 1 cup 250ml dry red wine
- 800 g canned diced tomatoes 2 x 400g cans
- 2 dried bay leaves
- Shaved parmesan to serve
Instructions
- Heat the oil in bottom of slow cooker on Browning setting. Place in beef and start to brown.1 tbsp olive oil, 2.2 kg Beef Chuck
- Add onion, and garlic to pan. Cook, stirring, for 5 mins or until onion softens. Add wine. Bring to the boil. Cook for 2 mins or until liquid reduces by half.1 brown onion, 2 garlic cloves, 1 cup 250ml dry red wine
- Pour the mixture over the beef in the slow cooker and add tomato and bay leaves.800 g canned diced tomatoes, 2 dried bay leaves
- Cook, covered, for 4 hours on high (or 8 hours on low) or until the beef is very tender. Use tongs to transfer the beef to a bowl. Coarsely shred. Return the beef to the slow cooker.
- Serve with fresh egg pasta (Fettuccini, or Pallarenda), add parmesan to taste.Shaved parmesan