Slow Cooker Beef Ragu Uk

Slow-cooker beef ragu

25m prep
6h cook
6 servings

Recipe may contain gluten, milk, soy, wheat and lactose.

The beauty of slow cooked meals means that after a little prep, the ragu can be left to bubble away until dinner time.

14 Ingredients
4 Method Steps

14 Ingredients

2 tbsp olive oil
1kg beef chuck steak, cut into 4cm pieces (see note)
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 cup dry red wine
2 x 400g cans cherry tomatoes in juice
1 cup Massel beef stock
2 tbsp tomato paste
3 sprigs fresh thyme
Cooked curly fettuccine, to serve
Grated parmesan, to serve
Fresh flat-leaf parsley leaves, chopped, to serve
Salt, to season
Select all ingredients

4 Method Steps

Heat half the oil (2 tbsp olive oil) in a large frying pan over high heat. Cook beef (1kg beef chuck steak, cut into 4cm pieces (see note)) , in two batches, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker.
Add remaining oil to pan. Add onion (1 brown onion, finely chopped) , celery (1 celery stalk, finely chopped) and carrot (1 carrot, finely chopped) . Cook for 3 minutes or until just tender.
Add wine (1 cup dry red wine) , tomatoes (2 x 400g cans cherry tomatoes in juice) with liquid from cans, stock (1 cup Massel beef stock) , paste (2 tbsp tomato paste) and thyme (3 sprigs fresh thyme) to pan. Bring to the boil. Carefully pour over beef. Stir to combine. Cover with lid.
Cook on low for 6 hours (or on high for 4 hours) or until beef is very tender. Stir with a wooden spoon to roughly shred beef. Toss ragu through fettuccine (Cooked curly fettuccine, to serve) . Season with salt (Salt, to season) and pepper. Serve topped with parmesan (Grated parmesan, to serve) and parsley (Fresh flat-leaf parsley leaves, chopped, to serve) .

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Recipe Notes

You could also use beef blade, oyster, skirt or topside for this recipe. These cuts of meat become lovely and tender when slow cooked.

Once cooked, the ragu can be refrigerated in an airtight container for up to 3 days. To reheat, place ragu in a saucepan over medium-low heat. Cook, stirring occasionally for 20 minutes or until hot.