People often talk about having to hide vegetables in food so that their children will eat them. I am quite practised at this as I do this for my husband as well. In fact my children for years had no idea of how fussy an eater their Dad
was is. My children are also not that fussed on vegetables either but would eat a greater variety than their father. They know I put all sorts of vegetables into the following dish but as it is processed up, they love it.
I adapted this recipe from a Coles feed your family for under $10 recipe booklet. I couldn’t find the original recipe on-line but here is my version. I just use whatever vegetables I have on hand so feel free to adapt to whatever vegetables suit you. The original recipe used pasta, however as most of our meals are gluten-free, I often use rice or sometimes gluten-free pasta.
- 2 tbsp olive oil
- salt & pepper
- 500g gravy beef or oso bucco
- 1 large carrot
- 1 large brown onion
- 1 zucchini (courgette)
- 1/2 red capsicum (red pepper)
- 3/4 mushrooms
- 2 gloves garlic, finely chopped
- 400g diced tinned tomatoes
- 3 cups beef stock
- 1 cup rice
- Heat a large heavy based saucepan over medium heat. Heat 1 tbsp oil in pan. Season the beef with salt and pepper. Place the meat, seasoned side down, in the pan. Season the other side of the meat. Cook for 2-3 mins and then turnover and brown the other side of the meat for 2-3 mins. Remove beef to a plate.
- While the beef is cooking, cut the vegetable into large dice or chunks.
- Add remaining oil and cook the carrot, onion, zucchini and capsicum for 3 mins or until slightly softened. Add the tomatoes, mushrooms, stock, thyme, and return the beef to the pan. Bring to a simmer and cook, covered for 2-2 & 1/2 hrs, or until the beef is tender.
- Remove the pan from the heat and remove the beef from the pan. Break the meat apart. Use a stick blender to process the liquid and vegetables in the pan. Return the meat to the pan.
- Cook the rice according to your preferred method.
- Serve the Ragu over the rice.
I have linked this recipe to the January Family Foodie Challenge , sponsored by Eat Your Veg and Bangers and Mash.