PINTS & PLATES: Garrison Red Ale Beef Ragu

Garrison Red Ale Beef Ragu

Serving 6 | Prep time 20 mins | Total time 8 hrs

Ingredients:

• 1.5 kg beef
• 395 ml crushed tomatoes
• 2 minced garlic cloves
• ½ diced red onion
• 1 tsp butter
• 1 tsp paprika
• 1 tsp brown sugar
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp dried rosemary
• 1 tsp dried parsley
• 1 tbsp tomato paste
• 1.5 cups Garrison Red Ale
• 1 cup beef broth
• 1 tsp olive oil
• 500 gm dried pasta
• 1 cup chopped fresh parsley
• 1 cup grated parmesan cheese

Pairing Suggestion – Garrison Nut Brown Ale

Instructions:

• Sear 1.5 kg of beef on both sides in hot skillet
• Turn slow cooker on low and add 395 ml crushed tomatoes, 2 minced garlic cloves, ½ diced red onion, 1 tsp butter, 1 tsp paprika, 1 tsp brown sugar, 1 tsp dried basil, 1 tsp dried oregano ½ tsp dried rosemary, 1 tsp dried parsley, 1 tbsp tomato paste, 1.5 cups Garrison Red Ale, 1 tsp olive oil, and 1 cup beef broth
• Add beef to a slow cooker. Cook on low for 6 - 8 hours or until beef falls apart. Stir beef through sauce to mix
• Boil pasta according to package instructions
• Serve pasta topped with beef ragu, chopped fresh parsley, and shredded parmesan cheese
• Enjoy!

Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett