This delicious beef ragu is made with beef shin and cooked in the slow cooker which gives it a lovely rich flavour. Serve with fresh pappardelle for a hearty meal.
I love a good ragu and this recipe for Slow Cooker Beef Ragu is an absolute winner. The meat cooks slowly over several hours and becomes tender and soft. You could also use gravy beef, lamb shanks or even beef cheeks if you like.
This recipe can be served with any type of pasta you like or even mashed potato. Gnocchi is amazing with it as well.
I find that this recipe makes enough for around 12 portions so I freeze the leftovers in batches for use at a later date.
If you're feeling inspired by Italian cooking, be sure to check out my tasty recipes for Italian Pork Meatballs, Tuscan Chicken, Baked Risotto and also Venison Ragu!
Common questions about Beef Ragu:
What other cuts of meat could I use? Beef cheeks, gravy beef, chuck steak or even lamb shanks would all work well in this recipe.
Does this freeze well? Yes. Freeze in an airtight container in the freezer for up to 6 months. Defrost, then heat to piping hot in a saucepan on the stovetop.
Can you make this in a Multi-cooker or Instant pot? Yes please check out my recipe post for Multicooker ragu.
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Slow Cooker Beef Ragu
This delicious ragu is made with beef shin and cooked in the slow cooker which gives it a lovely rich flavour.
Ingredients
- 1 onion, diced
- 1 carrot, diced
- 300g mushrooms, chopped
- 3 cloves garlic, crushed
- 5 rashers of bacon, sliced
- 1 Tbsp tomato paste
- 1 can crushed tomatoes
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 1 cup beef stock
- 1 Tbsp Italian herbs
- ½ cup red wine
- 2 Tbsp flour
- 3 bay leaves
- 1.2 kg beef shin or diced beef
Instructions
- Stir all ingredients together in the slow cooker then lay beef on top.
- Cook on high for 4+ hours or low for 7+ hours.
- Remove beef and shred the meat, discard bones then add meat back to the sauce and stir. Season to taste.
- Serve on top of pasta of your choice with parmesan grated on top.
Notes
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 114mgSodium: 307mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 37g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Lucy says
Can you cook this with frozen beef?
VJ cooks says
I haven't tried it with frozen beef sorry. A general rule of thumb is that frozen meat takes 1.5 times longer to cook.
Kirsty says
This was yum. Used beef brisket and penne pasta and it turned out great! Thanks VJ
VJ cooks says
Awesome, glad it worked so well for you!
Ange says
Is it possible to make without mushrooms?
VJ cooks says
Yes. You could replace them with eggplant, courgette, carrot or potatoes if you like.
Steph says
Can I use beef chuck instead of beef shin?
VJ cooks says
Beef cheeks, gravy beef, chuck steak or even lamb shanks would all work well in this recipe.
Michele says
Do you think venison would work in this recipe
VJ cooks says
Absolutely.
Christine says
Interested to know if the meat should be browned on the stovetop first ? ( But I like the idea of not having to do this to save time).
VJ cooks says
Hi Christine, I don't brown the meat in this recipe and it tastes amazing. As always though, feel free to use the recipe as a guide!
Ash says
What can you use instead of red wine 🙂
VJ cooks says
You can just leave it out.
Abby says
Do you have a slow cooker brand recommendation? Thanks!
VJ cooks says
I've got various sized slow cookers from Russell Hobbs, Zip and George Forman and to be honest, they all work great! I've also heard people rave about their Kmart slow cookers. Sorry, not a lot of help!
Kate says
Making this now and it smells so good. I forgot to add flour does that thicken it up. I am on a low set and it's been on for about 3 hours. Is it to late to add flour now
VJ cooks says
How did it turn out?
Susan Carson says
What is beef shin?? Never heard of it.
VJ cooks says
Beef shin, also known as beef shank, is a cut of meat from the lower leg of a cow that is rich in connective tissue and muscle.