Slow Cooker Beef Ragu

Prep Time
Cook Time
6h 30m
Ready In

"This is based on a recipe from a national supermarket, with some tweaking from us to suit dietary needs (we omitted onion and celery, if using only use 1 carrot. Prep time includes initial cooking up of beef. It also freezes well. You could also stretch this to 10 or 12 serves if served with a side salad and crusty or garlic bread."

Original recipe yields 7 servings


  • Serving Size: 1 (531.8 g)
  • Calories 915.4
  • Total Fat - 74.7 g
  • Saturated Fat - 35.1 g
  • Cholesterol - 558 mg
  • Sodium - 1042 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5.9 g
  • Protein - 46.2 g
  • Calcium - 1252.3 mg
  • Iron - 16.1 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat half the oil in a large frying pan over high heat and cook beef in two or three batches for 5 minutes until browned and transfer to the bowl of a 5.5 litre slow cooker.

Step 2

Add remaining oil to pan and cook of onion, celery (if using) and carrot for 3 minutes or until just tender and then add wine, tomatoes (1 with liquid and one drained), stock, paste and thyme to pan and bring to the boil and then carefully pour over beef and stir to combine and cover with lid and cook on low for 6 hours or on high for 4 hours (used low) or until beef is very tender.

Step 3

Stir with a wooden spoon to roughly shred beef and then mix through the cooked fettuccine and season with salt and pepper.

Step 4

Serve topped with parmesan cheese.

Tips & Variations

No special items needed.

Tags : Dinner



With extra's for dinner, there were mixed reviews with this recipe. I made exactly as written, and 3 really liked this recipe and 3 enjoyed but said it need a little extra flavour. I used a home made beef stock, so maybe that was where the flavour was missing, so next time I will buy one. I cooked for 4 hours and at about 3 hours did not think the meat would shred, but to my surprise it did! Served with Parmesan and crusty bread this made for a nice dinner.

review by:
(25 May 2015)