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.
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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- 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
- 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.
Nutrition Information:Yield: 10 Serving Size: 1
Amount 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.