Slow-Cooked Beef and Bean Ragu Recipe

Step 1

Preheat oven to 180C. Season beef cheeks with salt and pepper. In a heavy-based pot with lid, add butter and olive oil. Heat to a high temperature on stovetop and brown beef cheeks on each side for 1 minute. Set aside.

Step 2

In the same pot, turn down the heat to medium and add onion and garlic, stirring for 3 - 4 minutes. Add carrots, mushrooms, bay leaves, tomato paste and stir. Add red wine and cook for 30 seconds.

Step 3

Add crushed tomatoes, stock and Heinz Beanz. Season. Place lid on top and transfer carefully into the oven for 1 hour 50 minutes, or until beef cheeks fall apart. Remove from oven, shred beef cheeks. Serve with fresh parsley.