This multi cooker beef ragu makes enough for dinner and extra leftovers for the freezer.
I’ve been making a lot of meals in my multi cooker lately. It’s so satisfying! I was interested to see if my slow cooker recipes would also work in the multi cooker, so decided to make this Multi Cooker Beef Ragu. It tasted amazing and was ready in just over an hour.
For this recipe, you can use any cuts of meat suitable for slow cooking – gravy beef, chuck steak, rump steak, blade steak, beef shin, beef cheeks or even lamb shanks! The key to this recipe is searing the meat first. This locks in the flavour before the multi cooker cooks it to a perfect, tender consistency.
HOW TO MAKE beef ragu:
With the multi cooker set to sauté mode, start by browning the beef in two batches, around 4 minutes per batch. When all the meat has been seared, add it back into the pot. Sprinkle the flour over the beef in the multi cooker and stir together.
Add in the remaining ingredients (except for the cornflour) and stir together. Lock the lid in place and cook on manual for 40 minutes. Once it has finished cooking, add in the cornflour slurry. Set the multi cooker to sauté mode and cook for 5 minutes until thickened. Season to taste with salt and pepper.
This recipe makes enough for three different meals for my family. It works really well with potato, either a baked potato or mashed. Or you could serve it on your favourite pasta; penne, spirals, macaroni, gnocchi, spaghetti, risoni or even rice. It would also make a lovely pie filling for big or small pies.
If you are looking for more recipes using a multi cooker check out my posts for Multi Cooker Mexican Chicken and One Pot Baked Meatballs and Pasta – this recipe has instructions for both a slow cooker and multi cooker.
COMMON QUESTIONS ABOUT Multi Cooker beef ragu:
Which brand of Multi Cooker do I use? I use a Russell Hobbs Express Chef Digital Multi Cooker which I was gifted and I really love it. So many different functions I haven’t even tried yet. I have mainly been using the pressure cooking manual mode.
What are the other names for a Multi Cooker? In the USA they are called Instant Pots. In New Zealand and Australia they can be called Magic pot, Digital Pressure cooker, All in one cooker & Crockpot express.
Can I make it without a Multi Cooker? Sure. This recipe has been designed specifically for a multi cooker but you could try it either it in a slow cooker or bake it in the oven.
Slow cooker instructions: Stir all the ingredients together (apart from cornflour) in the bowl of a slow cooker. Cook on high for 4+ hours or low for 7+ hours. Stir through cornflour slurry 10 minutes before serving.
Oven/stove instructions: Brown beef on the stove top in a large oven proof casserole or cast iron dish. Add the rest of the ingredients (apart from cornflour) and stir well. Cover and bake in a preheated oven at 180°C fan bake for 2 hours or until meat is tender and falling apart. Stir through cornflour slurry and place back in the oven uncovered for 10 minutes before serving.
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- 1.2 kg gravy or casserole beef
- 2 Tbsp flour
- 1 onion, diced
- 2 carrots, diced
- 200g mushrooms, chopped
- 3 cloves garlic, crushed
- 1 Tbsp tomato paste
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 1 Tbsp Italian herbs
- 1 can crushed tomatoes
- 1 cup beef stock
- 2 Tbsp cornflour
- Brown beef in 2 batches on sauté mode in the multi cooker. This takes around 4 mins per batch. Add first batch of beef back in.
- Sprinkle flour over the beef in the multi cooker and stir together.
- Add onion, carrot, mushroom, garlic, tomato paste, brown sugar, balsamic, Italian herbs, crushed tomatoes and beef stock then stir it all together.
- Lock the lid in place and seal the steam nozzle. Cook on manual for 40 minutes. The multi cooker will take a few minutes to heat up to pressure before it starts to count down.
- Once it has finished cooking, let it natural release for 5 minutes then quick release any remaining pressure.
- In a bowl, combine cornflour with 2 tablespoons of cold water to make a cornflour slurry.
- Set multi cooker onto sauté mode. Stir in cornflour mixture and continue to cook for 5 minutes until thickened.
- Season to taste with salt and pepper.
- Serve with mashed or baked potato, pasta, couscous or rice.
- This recipe would work well with beef cheeks, shin or brisket and even lamb shanks.
- Once ragu has cooled divide it between airtight containers then label and store in the freezer for up to 3 months.
- Thaw overnight in the fridge or cook from frozen in the oven in an oven-proof dish.
- Slow cooker instructions: Stir all ingredients together (apart from cornflour) in the bowl of a slow cooker. Cook on high for 4+ hours or low for 7+ hours. Stir through cornflour slurry 10 minutes before serving.
- Oven/stove instructions: Brown beef on the stove top in a large oven proof casserole or cast iron dish. Add the rest of the ingredients (apart from cornflour) and stir well. Cover and bake in a preheated oven at 180.C fan bake for 2 hours or until meat is tender and falling apart. Stir through cornflour slurry and place back in the oven uncovered for 10 minutes before serving.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 609mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.