Beef Ragu is the ultimate comfort meal and a favourite in my household. If you love a slow-cooked meal, this is one you have to try that won’t break the bank. This hearty dish combines tender, slow-cooked beef with a rich, savoury tomato sauce, making it perfect for cozy dinners. Besides being delicious, Beef Ragu is packed with protein, which supports muscle health, and tomatoes are rich in antioxidants like lycopene. Slow cooked meats are also great for the gut as they are easy to digest. Serve it over pasta or with crusty bread for a satisfying, nutritious meal that everyone will love.
Slow Cooker Beef Ragu
Serves 4-6 | 4-5 Hours
Serves 4-6 | 4-5 Hours
Ingredients:
800gm Chuck Steak
50gm butter
1 Carrot, diced
1 Celery stalk, diced
1 Onion, diced
3-2 cloves Garlic, crushed
2 Bay leaf
2 springs rosemary
2 Springs Thyme
1 tbsp chopped parsley
1 Parmesan Rind
2 tbsp Tomato Paste
1/2 cup Red wine
600gm Polpa or tomato passata
1/3 cup Beef stock or bone broth
2 tsp balsamic vinegar
Optional: Chopped pancetta for flavour
Salt and black pepper
50gm butter
1 Carrot, diced
1 Celery stalk, diced
1 Onion, diced
3-2 cloves Garlic, crushed
2 Bay leaf
2 springs rosemary
2 Springs Thyme
1 tbsp chopped parsley
1 Parmesan Rind
2 tbsp Tomato Paste
1/2 cup Red wine
600gm Polpa or tomato passata
1/3 cup Beef stock or bone broth
2 tsp balsamic vinegar
Optional: Chopped pancetta for flavour
Salt and black pepper
Method:
In your saucepan, start by searing off the chuck steak until it forms a golden brown crust on the outside.
Remove from pot and add butter followed by carrot, celery, onion, garlic and sauté for 2-3 minutes. (If you are adding in pancetta, add it now)
Make a well in the centre and lightly cook off the tomato paste, mix well.
Pour in the wine, stock, polpa and balsamic vinegar. Add in all herbs and parmesan rind. Place on a low heat and cook for 4-5 hours.
When ready, shred the meat, add back to the post and season as required.
Cook pasta until aldente and serve.
Enjoy!