Slow Cooker Beef Ragu
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
8 servings
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Calories
463 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Beef Ragu
Description
This Slow Cooker Beef Ragu begins with searing a 1.3 kg beef joint to develop a browned exterior, enhancing flavor. Onions, garlic, carrots, and celery are softened in olive oil before adding to the slow cooker with chopped canned tomatoes, tomato puree, dried basil and oregano, beef stock, and seasoning.
The mixture cooks on high for 5 hours or low for 8 hours, allowing the beef to become tender enough to shred easily. Returning the shredded meat to the sauce helps distribute flavors and creates a cohesive ragu. The final sauce is thick and hearty, with the sweetness from the tomatoes balanced by herbs and the savory depth of beef stock and vegetables.
This ragu pairs well with pasta, polenta, or can be used as a topping for nachos when made spicy by adding diced red chilies. Using quality canned tomatoes and seasoning to taste before serving improves the sauce. Variations include adding mushrooms, bell pepper, courgette, or spinach for extra vegetables. For families, omitting red wine and opting for low-salt stock helps maintain mildness and control salt levels.
Ingredients
- 1.3 kg Beef joint cut into 4 pieces
- 1 tablespoon olive oil for the beef
- 1 tablespoon olive oil for the vegetables
- 1 onion finely chopped
- 4 garlic crushed, clove
- 2 carrot diced
- 2 ribs celery chopped
- 800 g tomato canned, chopped
- 3 tablespoon tomato puree
- 0.5 teaspoon basil dried
- 0.5 teaspoon oregano dried
- 150 ml beef stock
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Heat 1 tablespoon Olive oil in a large pan and add the 1.3 kg Beef joint. Sear the beef on all sides (about 3 minutes). Put the seared beef into the slow cooker.
- Heat 1 tablespoon Olive oil in the same pan and cook 1 Onion, 4 Garlic clove, 2 Carrot and 2 ribs Celery for 3-4 minutes. Once softened, add to the slow cooker.
- Add 800 g Chopped tomatoes, 3 tablespoon Tomato puree, 0.5 teaspoon Dried basil, 0.5 teaspoon Dried oregano, 150 ml Beef stock and 1 pinch Sea salt and ground black pepper and cook on high for 5 hours or low for 8 hours.
- Once cooked, remove the beef from the slow cooker and finely shred using two forks.
- Return the shredded beef to the slow cooker and mix well.
Notes
- Adjust seasoning before serving to balance flavors effectively.
- Add diced red chilies with tomatoes to make a spicy version, suitable for dishes like nachos.
- Include extra vegetables like mushrooms, bell pepper, courgette, or spinach for a more vegetable-rich ragu.
- Use low salt stock and omit wine to make the dish suitable for children.
- Choose high-quality canned tomatoes to enhance sauce flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 463kcal | 23% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 114mg | 38% |
| Sodium | 286mg | 12% |
| Potassium | 844mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2740IU | 55% |
| Vitamin C | 13mg | 14% |
| Calcium | 59mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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