Slow Cooker Ragu
Rich, comforting, delicious
Equipment
- 6L slow cooker
Ingredients
- 700 grams -1kg chuck steak cut 1-2cm chunks
- 2 celery stalks diced
- 1 brown onion diced
- 3 cloves Garlic, minced
- 2 Carrots diced
- Just a little over 1/2 cup of red wine – I used non alcoholic
- 1 jar 680g of passata
- 1 tin 170g tomato paste
- 500 ml beef stock
- 1/2 tbsp Salt – to your taste
- Cracked black pepper roughly tsp worth
- 1 tsp dried thyme and 2 fresh sprigs
- 2 Bay leaves
- 1 tbsp olive oil
- 1 tbsp plain flour
Instructions
- Coat the chuck chunks in the flour then brown that in a pot with the 1 tbsp olive oil then add veggies including garlic and cook it all for a minute or so on medium heat.
- While that is browning add the rest of ingredients with half the stock into slow cooker and give it a mix
- Once meat has browned and veg cooked a little, add in rest of the beef stock to deglaze the pot then scrape into the slow cooker, give it all a mix and cook it on low for about 6 hours or until meat is falling apart.
- Serve with pappardelle, or pasta of choice or even mash whatever you like, can serve with Parmesan cheese and can even garnish with a little fresh parsley.
- NOTES: if you’d like to be able to see your veggies after it’s done cut them bigger
- And if it’s too runny, reduce in a pot to your desired thickness and if too bitter add about a tsp of sugar. I just had it straight out of slow cooker no sugar no reducing. You can also use a wooden spoon to shred the beef when it’s done in the slow cooker or just cut the chuck bigger and can take out, shred and put back in after.
- Enjoy 🙂
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Very tasty. Thank you Paulene for your incredible recipes.
This one is Cassie’s beautiful recipe but I’m sure she’ll be thrilled to know you enjoyed it too 🙂