Slow Cooker Beef Ragu

Beef Ragu.jpg

Treat your family to this easy, rich beef ragu! Each serve contains your daily requirement of zinc, necessary for immune function and cell growth, and B12, essential for normal blood and neurological function. Serve with your choice of pasta or zucchini noodles, or steamed vegetables.

Serves 8


  • 1/4 cup olive oil (garlic infused works perfectly in this recipe!)

  • 1kg beef chuck steak or brisket, cut into large pieces

  • 2 carrots, chopped

  • 2 sticks celery, chopped

  • 1 bunch spring onions, chopped

  • 1 cup chopped mushrooms

  • 500g cherry tomatoes, halved

  • 4 bay leaves

  • 2 cups (500ml) beef stock

  • 2 cups (500ml) passata

  • 2 tbs tomato paste

  • 1 small bunch fresh thyme

  • 2 sprigs rosemary

  • 1 tsp sea salt

  • 1 tsp pepper

  • 1 large handful parsley, to serve

  • Zest from 1 orange

  • Freshly grated parmesan


  1. Heat a large, heavy-based pot over medium heat

  2. Add 2 tbsp olive oil then add meat, in batches, until browned

  3. Remove browned meat and set aside on plate. Add remaining olive oil, then add carrots, celery, spring onions and mushrooms. Cook until softened

  4. Deglaze pan with 1/2 cup beef stock, lifting all browned bits from the bottom (these add a delicious flavour)

  5. At this stage, either add all remaining ingredients (except parsley, orange zest and parmesan) to the pot, or transfer to a slow cooker. Make sure to pour in any juices from the plate holding the beef

  6. If cooking on the stove pot, cook covered on a low heat for 2-3 hours, or until beef falls apart easily. If using the slow cooker, cook on low for 6-8 hours

  7. Once the beef has cooked and is falling apart, use two forks to shred

  8. The sauce needs to be nice and thick and rich, but not too thick, so if it is too runny, raise the heat slightly and cook until it has thickened. Remove sprigs of thyme, rosemary and bay leaves

  9. To serve, sprinkle each portion with parsley and grated orange, and top with parmesan cheese. 

Nutrition Information, per serve

Calories 561

kJ 2304

Fat 40g

Saturated Fat 14g

Carbohydrates 10g

Fibre 2g

Protein 37g