Slow Cooker Beef & Bacon Ragù with Creamy Mash

Steps

1. Dice onion and carrot 2cm. Pat beef dry. Toss in a bowl with flour and salt measure (see tip). Place beef, veggies and all remaining ragù ingredients in a slow cooker dish. Or, if using oven method, place in a casserole dish (S2: 20cm x 25cm; S4: 25cm x 30cm; S6 28cm x 32cm).
2. Cover slow cooker dish and cook for 9-10 hrs or until cooked through and tender. Beef will easily pull apart when ready. Season to taste with salt and pepper.
3. Alternatively, if you don’t have a slow cooker, preheat oven to 160°C (or 140°C fan bake). Cut baking paper to size of dish and lightly press directly on surface of beef to cover. Cover dish with foil or a lid and cook for about 3 hrs, or until cooked through and tender. Beef will easily pull apart when ready. Season to taste with salt and pepper. Rest.
4. When ragù has 30 mins remaining, boil a pot of water. Dice potatoes 3cm. Cut broccoli into small florets. Add potatoes to a second pot and cover with hot tap water. Cook on high heat for 15-20 mins, until very tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper. Meanwhile, cook broccoli in pot of boiling water for 2 mins until just tender. Drain and return to pot. Season with salt and pepper.
5. Plate mash and top with ragù and Parmesan. Serve broccoli on the side. Enjoy your ragù!