Slow Cooker Beef Ragu
This Slow Cooker Beef Ragu is the ultimate cozy winter dish—rich, hearty, and full of deep, comforting flavors. The beef becomes melt-in-your-mouth tender as it simmers in a flavorful, slow-cooked tomato sauce.
Beef ragu is a meal I grew up eating!
I fondly remember my mama making for us and she would serve it with pasta or rice.
In my slow cooker version, I have made a few substitutions:
- I have substituted in beef stock for the more traditional red wine (in the interests of keeping it healthy!).
- Instead of pasta or rice, I usually serve my ragu with quinoa or cauliflower rice.
- And, of course, I made it in my slow cooker.
What I really love about this beef ragu recipe is that the flavours work so beautifully together. The sauce is rich but it goes so well with the beef that is super tender from the many hours of being it being slow cooked.
Looking for other slow cooker recipes? Try these:
Slow Cooked Shredded Lemon Garlic Chicken
Slow Cooker Chicken Tikka Marsala
Lastly, if you make this slow cooker meal then I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
Slow Cooker Beef Ragu
Ingredients
- 2.2 lbs chuck steak cut into small pieces
- 1/4 cup arrowroot
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon coconut oil
- 1 onion sliced
- 4 garlic cloves minced
- 2-3 celery stalks approx 2 cups, chopped
- 2-3 carrots approx 2 cups, chopped
- 28 oz diced tomatoes
- 1 cup beef stock preferably home made or organic
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Season meat. Season arrowroot with black pepper and salt in a large bowl, add the chuck steak and coat well.
- Brown the meat. Melt the coconut oil in a large fry pan on moderate heat. Add chuck steak and cook for about 5 minutes until browned on all sides. Remove and add to slow cooker. (You may need to add the steak in batches and use extra coconut oil between batches).
- Cook the ragu. Add the remaining ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Serve. Remove from the slow cooker and serve with your favourite side.
