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Slow cooked beef ragu

SLOW COOKED BEEF RAGU

  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Cook Time: 240 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Main course
  • Cuisine: Italian
  • Diet: Gluten Free

Description

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.


Ingredients

Scale

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

1/4 cup beef stock

3/4 cup red wine

3 bay leaves


Instructions

  1. 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.
  2. 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.
  3. Add the carrot to the pan and another pinch of salt, and stir for another 10 minutes, until it's soft.
  4. 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.
  5. 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.
  6. If the sauce is still quite liquid, cook on medium-high heat for another 30 minutes or until the sauce thickens.
  7. Enjoy with your favourite pasta or mash!

Notes

  • 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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