Beef Ragu was a meal my husband and I really enjoyed back when we lived in Canberra – the perfect meal to get through a winter in one of Australia’s coldest cities!
Back then we often served it with pasta, which we later discovered had contributed to some health problems – which kind of took the fun out of things.
With a few key adjustments to the ingredients list, I am really pleased to bring you my latest (re)creation: Slow Cooker Beef Ragu.
What I really love about this meal is that the flavours work so well together, the beef is really tender, and the sauce is rich – even though I have substituted in beef stock for the more traditional red wine (in the interests of keeping it healthy!)
I really enjoyed this meal and I am looking forward to having it again really soon. It does make for a great alternative to bolognese sauce and I highly recommend you serve it with quinoa.
- 1 kg 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 medium onion, sliced
- 4 garlic cloves, minced
- 2-3 celery stalks (approx 2 cups), chopped
- 2-3 carrots (approx 2 cups), chopped
- 2 x 400gram tins organic diced tomatoes
- 1 cup beef stock (preferably home made or organic)
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Season arrowroot with black pepper and salt in a large bowl, add the chuck steak and coat well.
- 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).
- Add the remaining ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Remove from the slow cooker and serve with your favourite side.