Sarah Butler: These midweek wonders prove budget doesn't have to mean compromise

The Slow Cooked Beef Ragu is the ultimate one-pot wonder, turning a humble, budget-friendly cut of stewing beef into a rich and flavourful sauce that tastes like a treat. 

When the days turn colder and the evenings grow darker, family mealtimes call for warmth, comfort, and a little bit of ease in the kitchen. 

Both of these recipes are designed with busy families in mind — affordable, nourishing, and using ingredients we all have at hand.

The Slow Cooked Beef Ragu is the ultimate one-pot wonder, turning a humble, budget-friendly cut of stewing beef into a rich and flavourful sauce that tastes like a treat. 

With the help of a slow cooker or a low oven, the beef becomes meltingly tender while you get on with your day. Served with pasta and Parmesan, it's delicious. 

For something quicker but just as comforting, the Cheesy Potato & Broccoli Soup is ready in under half an hour and makes the most of simple, everyday vegetables. 

Full of goodness and very filling, it’s the kind of soup that feels indulgent yet costs very little to make. Pair it with crusty bread for dunking, or add leftover cooked chicken for an extra protein boost.

Both recipes prove that budget-friendly cooking doesn’t have to mean compromise — just wholesome, warming meals the whole family will love.

Slow Cooked Beef Ragu

recipe by:Sarah Butler

Served with pappardelle, or any pasta your family loves and a generous sprinkling of Parmesan, it’s a cost-effective meal that feels indulgent, feeds a crowd, and is even better reheated for a busy weeknight.

Servings

6

Preparation Time

 15 mins

Cooking Time

 4 hours 0 mins

Total Time

 4 hours 15 mins

Course

 Main

Ingredients

• 500g dried pappardelle (or pasta of choice)

• 3 tbsp olive oil

• 2lb beef stewing beef cut into 1” cubes

• 1 beef stock cube (I use OXO)

• 30g butter

• 1 large onion, diced

• 3 garlic cloves, minced

• 1 large carrot, diced

• 1 celery stick, diced

• 1 tbsp plain flour

• 400g tin chopped tomatoes

• 4 tbsp tomato purée

• 400ml beef stock

• Few sprigs of rosemary

• 1 bay leaf

• Salt and freshly ground black pepper

• Fresh basil, finely chopped, to garnish

• 50g Parmesan cheese, grated

Method

1. Preheat the oven to 140°C / 120°C fan / Gas 1, or set a slow cooker to medium.

2. Season the beef mince with salt and pepper. Heat 2 tbsp olive oil in a large ovenproof casserole dish over high heat.

3. Brown the mince in batches (do not overcrowd the pan or the meat will stew). Transfer each batch to a plate as it browns. Stir the OXO cube into the browned meat for extra flavour and colour.

4. Reduce the heat to medium, then add the remaining 1 tbsp olive oil and butter. Sauté the onion, garlic, carrot, and celery for 10 minutes until softened.

5. Return the browned beef to the pan. Sprinkle over the flour and stir well.

6. Add the chopped tomatoes, tomato purée, and beef stock. Stir in the rosemary and bay leaf. Season with salt and pepper.

7. Bring to a gentle simmer, cover loosely with foil, and transfer to the oven for 3 hours, or until the beef is fork-tender.

8. Alternatively, cook in a slow cooker on medium for 3–4 hours. Remove the lid for the final hour if you’d like the sauce to reduce.

9. Check the beef at the end of cooking — it should fall apart easily when shredded with a fork. If not, cook for another 30 minutes.

10. Remove the bay leaf, adjust seasoning, and keep warm.

11. To Cook the Pasta:

12. Bring a large pot of salted water (1 tbsp salt) to the boil.

13. Cook the pasta according to packet instructions until al dente. Drain well.

14. To serve, toss the pasta with the ragu, then serve in large bowls. Garnish generously with Parmesan and fresh basil.

Sarah's secrets

• Make a double batch and freeze half — it tastes even better the next time! 
• We sometimes have it with mash and veg and it’s equally delicious.
• A recipe that stretches to feed a crowd, and even better, it reheats beautifully for weeknights when time is short.

Cheesy Potato & Broccoli Soup

recipe by:Sarah Butler

This recipe is comfort food at its best — rich, creamy, and full of nourishing goodness. Simple, affordable vegetables are transformed into an irresistible and filling bowl of deliciousness.

Servings

4

Preparation Time

 10 mins

Cooking Time

 25 mins

Total Time

 35 mins

Course

 Side

Ingredients

• 30g butter

• 2tbsp olive oil

• 1 small leek, finely chopped

• 1 garlic clove, roughly chopped

• 300g Rooster potatoes, peeled and diced

• 100g broccoli, roughly chopped (discard tough outer stalks)

• 1 tsp fresh thyme

• 1 bay leaf

• 1 tbsp flour

• 500ml vegetable stock

• 100ml cream

• ½ tsp ground nutmeg

• Juice from a small wedge of lemon, about 1 tbsp

• 2 tbsp fresh parsley, roughly chopped

• 100g white cheddar, grated

• Salt and black pepper, to taste

Method

1. In a large pot, melt the butter, add the oil and gently sauté the leek, garlic, potatoes and broccoli, thyme and bay leaf until soft, about 8 minutes.

2. Sprinkle over the flour and stir well to coat the vegetables.

3. Pour in the vegetable stock and bring to a gentle simmer.

4. Stir in the cream, reduce the heat, and simmer for 15 minutes or until the vegetables are tender.

5. Remove and discard the bay leaf.

6. Add the lemon juice.

7. Add the parsley, season with salt and pepper, then blitz the soup with a hand blender until smooth.

8. It’s really important to taste the soup and season accordingly at this point, a little more salt and pepper can make such a difference.

9. Stir in the grated cheddar until melted and creamy.

10. Serve warm with crusty bread.

Sarah's secret

• For something even more filling, add some shredded cooked chicken. 
• This is a great protein addition and especially welcomed by hungry teens refueling after sports.