Beef and carrot ragout

This recipe is from Taste.com.au.  My 3 year old LOVED this, so it will now be a regular recipe of ours.


Ingredients:

• 1/4 cup plain flour
• 1kg gravy beef, cut into 5cm cubes
• 1/4 cup olive oil
• 2 large brown onions, cut into wedges
• 2 garlic cloves, crushed
• 1/2 cup low sodium tomato paste
• 1/2 cup red wine
• 1 cup Salt Skip Beef Stock
• 3 sprigs thyme
• 3 large carrots, peeled, roughly chopped
• cooked pappardelle pasta, to serve

Directions:

1. Place flour in a snap-lock bag. Season with pepper. Add beef and shake bag to lightly coat beef in flour, shaking off excess. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add half the beef. Cook, stirring occasionally, for 3 to 5 minutes or until browned. Spoon into slow cooker. Repeat with oil and remaining beef.
   
2. Reduce frying pan heat to medium. Add remaining oil and onion to pan. Cook, stirring often, for 2 minutes or until soft. Add garlic and tomato paste. Cook for 1 minute. Pour in wine. Bring to the boil. Simmer, uncovered, for 5 minutes or until wine has reduced by half. Add stock, thyme and carrots. Bring to the boil. Spoon sauce over beef and stir to combine.
   
3. Cover and cook on HIGH for up to 4 hours or LOW for 6 hours. Season with pepper. Spoon over pasta and serve.

Beef Rendang

This recipe is from Women's Weekly Cook.

Ingredients:

• 2 cloves garlic, quartered
• 4 cm piece fresh ginger (20 g), chopped coarsely
• 5 cm stick (10 g) finely chopped fresh lemon grass
• 2 medium brown onions
• 1 tablespoon peanut oil
• 1 kg beef fillet, sliced thinly
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1/2 cup (400 g) desiccated coconut
• 1 tablespoon tamarind concentrate
• 1/4 cup (60 ml) coconut cream

Directions:

1. Blend or process garlic, ginger, lemon grass and one quartered onion until mixture is almost smooth.  Finely chop remaining onion.
2. Heat oil in wok; stir-fry beef and chopped onion in batches, until beef is browned all over.
3. Place lemon grass mixture in wok with spices and coconut; stir-fry until fragrant.  Return beef mixture to wok with tamarind and coconut cream, stir-fry until rendang is almost dry.