by 
This Slow Cooker Beef Ragu tastes like a meal you've spent hours stirring on the stove, but the slow cooker does most of the work. A little preparation in the morning is rewarded with tender beef in a rich tomato sauce by dinnertime
I used to exclusively serve this Beef Ragu with pasta, with pappardelle being the favourite. More recently, though, we've been enjoying it spooned over creamy mashed potatoes. It's hard to say which we prefer, so if you're lucky enough to have leftovers, give both a try.
Back when my boys were younger, this recipe would often stretch to a second meal. These days, with teen and tween boys and their ever-growing appetites, I'm happy if there's enough left over for my lunch the next day!
Jump to:
Reasons to Love This Recipe
- Rich, hearty flavour
- Easy to prepare
- The slow cooker does the hard work
- Freezer-friendly
Ingredient Info (and Substitutions)
- Beef Chuck Roast
Chuck roast is ideal for slow cooking as it becomes wonderfully tender and easy to shred after several hours of cooking. Other good options include gravy beef, blade steak or beef brisket. - Beef Stock / Broth
With relatively few ingredients, the quality of the stock can make a noticeable difference to the finished flavour. Use a good-quality beef stock or bone broth where possible. - Crushed Tomatoes
I prefer using crushed tomatoes as they create a smoother, richer sauce. Chopped tomatoes can be used if that's what you have on hand, although the texture of the ragu will be a little chunkier. - Fresh Thyme
Fresh thyme adds great flavour to the sauce, but dried thyme can be substituted if needed. As dried thyme can be quite potent, start with a small amount and add more only if desired.
Step-by-Step Instructions (With Images)
- Prepare and brown the beef
Cut the beef into 3-4 large pieces. Heat the oil in a large skillet and brown the beef on all sides
- Cook the vegetables
In the same pan, sauté the onion, garlic, carrot and celery until softened.
- Slow cook
Transfer the beef and vegetables to the slow cooker. Add the remaining ingredients, stir and slow cook.
- Shred and serve
Remove the beef from the slow cooker and shred using two forks. Return the beef to the sauce, stir and serve
Serving Suggestions
Serve this beef ragu with:
- Pappardelle, fettuccine, rigatoni or your favourite pasta
- Creamy mashed potato
- Soft polenta
- Gnocchi
- Crusty bread for mopping up the sauce
Finish with a sprinkling of freshly grated Parmesan cheese, if desired
Storage Instructions
- Refrigerate: Allow the ragu to cool before transferring to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Store in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat on the stovetop or in the microwave until piping hot.
Recipe FAQs
Yes. This recipe can be served from 6 months + once your baby is developmentally ready for solid foods. Use a low-sodium beef stock/bone broth and pair it with pasta. mashed potato and/or vegetables that are prepared appropriately for your baby's stage and eating ability.
No. You can add everything directly to the slow cooker and the recipe will still work. However, browning the beef and sautéing the vegetables before slow cooking does add extra flavour to the finished ragu and I think it is worth the time doing.
Other Slow Cooker Recipes...
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Slow Cooker Beef Ragu
Ingredients
- 2 tbsp olive oil
- 950g (2lb) beef chuck roast, cut into 4 equal-sized pieces
- 4 garlic cloves, minced
- 1 onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 2 x 400g (14 oz) cans crushed tomatoes
- 2 tbsp tomato paste
- 250ml (1 cup) beef stock (or bone broth) *SEE NOTE 1
- 4 bay leaves
- 2 sprigs of fresh thyme
Instructions
- Heat 1 tablespoon of the olive oil over high heat in a frying pan. Sear the beef pieces, on all sides, until browned (approximately 5 minutes each side). Place the beef into the slow cooker. *SEE NOTE 2
- To the same pan, add the remaining olive oil and turn the heat down to medium-low. Add the onion and garlic and saute for 1-2 mins. Add the carrot and celery and continue to saute for a further 5 minutes. Add to the slow cooker *SEE NOTE 3
- Add all remaining ingredients to the slow cooker and cook on LOW for 8-9 hours or HIGH for 5-6 hours. The beef is ready when it can be pulled apart easily with a fork. *SEE NOTE 4
- Discard the herbs and remove the beef. Shred the beef, using two forks, and return to the slow cooker.
- Taste and season accordingly. *SEE NOTE 5
- Serve with your favourite pasta or side of your choice. *SEE NOTE 6
Video
Recipe Notes
- If making for a baby, use homemade beef stock or high-quality beef stock (or bone broth) that is lower in sodium. Check the ingredient list at the back of the pack, different brands can vary greatly.
- Although searing the meat first isn't strictly necessary, I strongly recommend you don't skip this. Browning the meat creates a caramelisation which will give added flavour to the finished ragu.
- Just like searing the beef, taking the time to saute your veggies in oil, before adding it to the slow cooker, is worth the 5 mins of extra effort.
- I find I need 1 cup of stock when cooking on high but only ¾ cup when cooking on low. Slow cookers can vary considerably. If you find the sauce to liquidy you may have to simmer with the lid off to reduce the sauce. If you feel the sauce is too thick you may have to add a splash more stock.
- I find the sauce needs a good seasoning of salt and pepper, if cooking for baby / young child remove their portions and season the remaining to taste. You may also feel that it needs a pinch of sugar just to balance the acidity of the tomatoes.
- Rugu is perfect served with a range of different pasta shapes. However, it isn't limited to pasta, you can really serve it with whatever you fancy! It's delicious served over creamy mash or why not try serving it with creamy polenta, gnocchi, couscous, rice, or some crusty bread.
Traci
Have you tried making this in an instant pot? If yes, how much time do you recommend cooking?
Amy
Hi Traci, I haven't. I don't have any experience with the instant pot so can't recommend cooking times. Sorry!
Jane
Still to let my 13mth try it but I think it is amazing. So yummy.
Amy
Thanks Jane, fingers crossed your little one enjoys it too 🙂