Mediterranean Tender Beef, Bacon & Fusilli Stew
with Pre-Cut Veggies & Parsley- Gluten
- Gluten(Wheat)
- Milk
- May contain traces of allergens
- Soy
- Eggs
We love a slow cooker dish - just throw in your ingredients, and come back later to a meal that is sure to be warm, hearty and comforting. This one involves a rich beef ragu with fusilli to keep you satisfied. We can’t wait to dig in! *We’ve replaced the risoni in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Beef Chuck Roll
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 sachet
Kiwi Spice Blend
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 packet
Baby Leaves
1 packet
Parsley
1 packet
diced bacon
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten; )
1 tsp
brown sugar
2 cup
boiling water
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut beef chuck into 3cm chunks. • In a medium bowl, combine beef, the plain flour and a generous pinch of salt and pepper. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over high heat. Cook beef, turning occasionally, until browned, 2-3 minutes. Transfer to slow cooker.
TIP: The flour will char slightly in the pan, this adds to the flavour.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until tender, 4-5 minutes. • Add garlic & herb seasoning, Kiwi spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add diced tomatoes, the brown sugar and water, and stir to combine. Transfer to slow cooker and set cooking temperature to high. Place lid on slow cooker and cook until beef is tender, 4-5 hours.
TIP: No slow cooker? Preheat oven to 200°C/180°C fan-forced. Cover pan tightly with a lid (or foil). Bake until thickened and beef is tender, 50-60 minutes.
• In the last 15 minutes of cook time, wash and dry the saucepan. • Return saucepan to high heat. Half-fill with water and add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water until 'al dente', 12 minutes. Drain, then return to saucepan. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• When stew is done, add cooked fusilli, diced bacon and baby leaves, and stir through until leaves are wilted. Season to taste. • Divide Mediterranean tender beef and fusilli stew between bowls. • Tear over parsley to serve. Enjoy!
