Slow Cooker Beef Ragu

Slow Cooker Beef Ragu

emerald EMS on

Slow-cooked meals are great for busy people. With a bit of planning, you can have a gourmet meal cooked while you are at work or doing something more enjoyable with your time. You can also schedule your meal to cook outside peak times (typically before 2pm and after 10pm on weekdays – check with your electricity retailer) saving you time and money.


1 tbsp olive oil
1 kg of diced Chuck Steak or Gravy Beef cut into 3cm cubes
1 onion, diced
1 clove of garlic, minced
1 carrot, diced
1 celery stack, diced
1 cup of red wine
1 can of diced tomatoes
1 cup of beef stock
1 tbsp tomato paste
3 springs of fresh thyme
Cooked fettuccine
Grated parmesan
Chopped parsley to garnish


Step 1
Heat olive oil in the slow cooker and cook onions and minced garlic until slightly brown. Add beef and cook for 5 mins until slightly browned.

Step 2
Add carrot and celery and cook for 4 minutes until slightly tender.

Step 3
Add wine, canned tomatoes, stock and thyme, and cover with a lid.

Step 4
Cook on low for 6 hours or high for 4 hours, until beef is tender.

Step 5
Cook fettuccine according to pasta instructions and stir in cooked fettuccine into the ragu. Season with salt and pepper. Served on a plate topped with parmesan and parsley.


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