This slow cooked fall-apart beef ragu is incredibly tender, rich and delicious. Makes the perfect hearty meal that the whole family will enjoy. The prep time is super quick and the result is so mouthwatering worth it! Make a big batch and store portions in the freezer!
I've you've tried my slow cooker guinness beef stew, you know I am a big fan of slow cooked meat dishes! A hearty meat dish is hard to beat! It brings me instant joy and pleasure, and I'm sure you'll experience the same!
WHAT TO SERVE WITH THIS RECIPE
My absolute favourite used to be pappardelle, but unfortunately I haven't come across a gluten free version so far! If you know of any please let me know, I would love to know 😊
Luckily though, there are SO MANY other gluten free pasta options that work fantastic! With gnocchi being one of my favourites.
If you want to go low-carb, a cauliflower mash is a great side dish that will soak up all the saucy goodness!
COOK AHEAD AND STORE PORTIONS!
Aren't leftovers the best? They certainly are!!😍
Slow cooking comes with several benefits, and one of them is the ability of making a big batch in the same amount of time! Prepare a big batch and store portions in the fridge or freezer!
The flavours of this recipe deepen as this dish sits, so it will be even tastier after a few days!
SLOW COOKED BEEF RAGU: FAQS
What is beef ragu made of?
This ragu is made with beef in a rich sauce of tomato, red wine and beef stock. It also has a few veggies: onion, garlic and carrot. Add some bay leaves for an extra layer of beautiful flavour!
What is the best cut of beef for ragu?
The best cut of beef to make ragu, and slow cooked meat in general, is a fatty cut. I love to use beef chuck or beef brisket. The great news is that they're cheaper cuts, so you get more for your money! If possible, always opt for grass fed beef. You will get more nutrients and will be contributing to more responsible farming practices, helping the environment and yourself!
Should you brown the beef before slow cooking?
YES. This is non-negotiable and my biggest tip! While it might be tempting to throw all the ingredients raw in the slow cooker to save time, searing the meat is an essential step. It is where the deep rich flavours start to build up, so don't skip it!
Can I slow cook beef ragu without a slow cooker?
YES! I did cook this recipe in a conventional pot in the stove, and the result was superb. The directions in the instructions are to cook in the stove. If you would like to make it in the slow cooker, cook it for 5 hours on high or 8 hours on low. If the sauce is too liquid, finish off with 30 minutes to an hour on high heat without the lid, so the water evaporates.
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This slow cooked fall-apart beef ragu is incredibly tender, rich and delicious. Makes the perfect hearty meal that the whole family will enjoy. Ideal for batch cooking.
600g beef chuck (or other fatty cut) with salt and pepper to taste
1 large onion diced
4 garlic cloves diced
1 carrot diced
1 can organic diced tomatoes
¼ cup beef stock
¾ cup red wine
3 bay leaves
- Add a drizzle of olive oil to a pan on high heat. Once the oil is hot, add the beef and cook until all the sides are nicely brown. This will take approximately 4-5 minutes per side. Once it's ready, remove from the pan and transfer to a plate.
- Lower the heat to medium-low, and add the onion, garlic, and salt to taste. Stir for 10 minutes, or until the onion is soft and starts to become transparent.
- Add the carrot to the pan and another pinch of salt, and stir for another 10 minutes, until it's soft.
- Transfer all the veggies to the pot, add the diced tomatoes, wine, beef stock, beef and bay leaves. Cover with a lid, and let it cook for 3.5 hours on low heat.
- Transfer the meat to a plate and shred it with the help of two forks. Once you have shredded all the meat, transfer back to the pot and combine with the sauce.
- If the sauce is still quite liquid, cook on medium-high heat for another 30 minutes or until the sauce thickens.
- Enjoy with your favourite pasta or mash!
- If you want to make a big batch and store portions, double the amount of ingredients.
- If making this recipe in a slow cooker, follow the steps until number 3, then transfer the ingredients to the slow cooker and cook on low for 8 hours, or high for 5 hours. If the sauce is still too liquid, cook for another 30 minutes on high heat without the lid.
- The flavours deepen as this dish rests, so it's ideal to cook ahead!
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