Slow Cooker Beef Ragu
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1.3 kg Beef joint (cut into 4 pieces)
- 1 tbsp Olive oil (for the beef)
- 1 tbsp Olive oil (for the vegetables)
- 1 Onion (finely chopped)
- 4 Garlic clove (crushed)
- 2 Carrot (diced)
- 2 ribs Celery (chopped)
- 800 g Chopped tomatoes (canned)
- 3 tablespoons Tomato puree
- 0.5 tsp Dried basil
- 0.5 tsp Dried oregano
- 150 ml Beef stock
- 1 pinch Fine sea salt and ground black pepper
Method
- Heat 1 tbsp Olive oil in a large pan and add the 1.3 kg Beef joint. Sear the beef on all sides (about 3 minutes). Put the seared beef into the slow cooker.
- Heat 1 tbsp Olive oil in the same pan and cook 1 Onion, 4 Garlic clove, 2 Carrot and 2 ribs Celery for 3-4 minutes. Once softened, add to the slow cooker.
- Add 800 g Chopped tomatoes, 3 tbsp Tomato puree, 0.5 tsp Dried basil, 0.5 tsp Dried oregano, 150 ml Beef stock and 1 pinch Sea salt and black pepper and cook on high for 5 hours or low for 8 hours.
- Once cooked, remove the beef from the slow cooker and finely shred using two forks.
- Return the shredded beef to the slow cooker and mix well.