Slow Cooker Beef Ragu

slow-cooker-beef-ragu

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!)

And, of course, I had to cook it in my slow cooker. Everybody needs a slow cooker, so they can make meals like these awesome Lamb Shanks or this amazing Cashew Chicken. In fact, Becomingness now has a special slow cooker recipe collection, which you can check out HERE.

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.

Enjoy

Ness xo

slow-cooker-beef-ragu

Slow Cooker Beef Ragu

Serves 4-6

Ingredients

  • 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

Method

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.


vanessa-vickery-bio

Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.

 

More from Becomingness