Slow Cooker Beef Ragu

This slow cooker beef ragu is the perfect winter meal – the flavours work so well together, the beef is really tender and the sauce is packed full of flavour!

5 from 1 vote

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Category: dinner, Meat & Seafood, slow cooker

Cuisine: European

Keyword: dinner, ragu, slow cooker

Prep Time: 20

Cook Time: 6

Total Time: 6 20

Servings:

Calories: 447kcal

Author: Vanessa Gengaroli

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

US Customary - Metric

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.

Notes

If you like wine in your ragu, then swap beef stock for red wine. Merlot or cabernet sauvignon are great options.

Ragu is served traditionally with pasta, but I like to serve with quinoa or cauliflower rice for a healthy, yet still tasty alternative.

Nutrition