Prep: 20 mins

Cook: 3 hours

Yields: 8 servings

This slow cooked beef ragu is delicious and rich yet economical because it uses cheaper cuts of meat. Make it ahead for easy mid-week dinners. It pairs perfectly with zucchini noodles or steamed vegetables.

Slow Cooked Beef Ragu 786x1048
Imperial
Metric

Ingredients

  • 1/4 cup garlic infused olive oil (or regular olive oil if preferred)
  • 2.2 lbs beef chuck steak or brisket, cut into large pieces
  • 2 carrots, chopped
  • 2 sticks celery, chopped (optional)
  • 1 bunch scallions, green part only, chopped
  • 1 lb cherry tomatoes
  • 4 bay leaves (fresh or dried)
  • 2 cups (16 oz) beef stock
  • 2 cups (16 oz) tomato purée
  • 2 tbs tomato paste
  • 1 small bunch fresh thyme
  • 2 sprigs rosemary
  • 1 tsp sea salt
  • 1 tsp freshly cracked black pepper
  • 1 large handful fresh parsley, chopped
  • Zest from 1 orange
  • Freshly grated parmesan to serve (optional)

Method

  • Heat a large, heavy-based pan over a medium heat.
  • Add 2 tablespoons of olive oil then brown the meat. It is best to do this in batches, as you don't want to overcrowd the pan. Add more olive oil with each batch.
  • Remove the browned meat and set aside on a large plate. Add the remaining olive oil, then add in the carrots, celery (if using) and scallions to the pan. Cook until softened.
  • Deglaze the pan with 1/2 cup of beef stock. You want to lift all of the delicious browned bits from the bottom of the pan, as these will add flavour to your ragu.
  • At this stage, you can either add the remaining ingredients (except the parsley, orange zest and parmesan) to the pan, or you can transfer it to your slow cooker. Make sure to pour in any juices from the plate holding the beef. If cooking on the stove top, cook covered on a low heat for 2-3 hours, or until the beef falls apart easily. If cooking in your slow cooker, cook for 6-8 hours or until the beef falls apart.
  • Once the beef has cooked and is falling apart, remove it from the pan and shred it. You can use two forks to do this, scraping the beef away from itself.  Return to the pan.
  • The key to a good ragu is to have a rich sauce that is thick but not too thick. If your sauce is still runny, raise the heat and cook until it has reduced and thickened. Remove the sprigs of thyme, rosemary and bay leaves.
  • To serve, sprinkle each portion with a pinch of grated orange zest and chopped parsley. Add parmesan cheese if using. This is delicious with zucchini noodles or steamed vegetables.

Note

  • You can use different types of meat for this recipe such as lamb or pork. You can even add a combination of all three to change the flavour.
  • Keep some in your fridge for quick mid-week meals and freeze the rest in single portion containers so you always have a delicious meal on hand.

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9 thoughts on “Slow cooked beef ragu”

  1. Love it! Especially with a little mustard 🙂

    My fiancé says that it’s a little sour. Is it cos I might have overcooked the tomatoes?

    Also wondering, how long can I keep it in the freezer?

    1. So glad you enjoy this recipe. If you can tolerate honey, you could always add a touch of that if your fiancé is finding it sour. And you can keep this safely for a couple of months in the freezer.

  2. so freakin simple to put together, i used some brisket from whole foods… and halved the whole recipe. our cocotte never looked so goodd. i’ll def be making this again.

  3. Can you use the orange rind in Phase 1 restricted? If not – can you just leave it out or substitute for something else?

    Thanks

    1. I used it in Phase 1 but technically it’s not included in Phase 1, so if you want to be 100% compliant, then just leave it out.

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