Slow Cooker Beef Ragu

Slow Cooker Beef Ragu

from cafedelites.com
250 min

Ingredients

  • 1 tablespoon olive oil , divided
  • 4 pounds | 2kg beef brisket or round roast (or any slow cooking beef of your choice), trimmed of fat
  • 1 onion , finely chopped
  • 4 cloves garlic , finely copped or minced
  • 2 x 14-ounce | 410g cans crushed or diced tomatoes
  • 1/2 cup red wine (or beef broth / stock)
  • 1/2 cup beef broth | stock
  • 4 tablespoons tomato paste
  • 1 beef bouillon cube
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1-2 teaspoons salt (adjust to your tastes)
  • cracked pepper to taste
  • 1-2 teaspoons sugar (adjust to your tastes)
  • 2 bay leaves
  • 2 teaspoons cornstarch mixed with 2 tablespoons water (OPTIONAL FOR A THICK SAUCE)

Directions

  1. 1

    Cut beef into 4 pieces. OPTIONAL FOR ADDED FLAVOUR: Heat olive oil in a large pan or skillet over medium-high heat. Sear each piece of beef on both sides until browned (about 5 minutes each side). Transfer each piece to your 6qt slow cooker bowl as soon as they are seared.

  2. 2

    You should have left over oil in the pan (or skillet) from the beef. If not, add 1 tablespoon of (extra) oil to the pan. Fry the garlic until fragrant (about 30 seconds). Add the onion and fry until transparent. Add the garlic/onion mixture over the beef in the slow cooker, plus all remaining ingredients (except for the cornstarch/water mixture).

  3. 3

    Cover and cook on LOW for 7-8 hours, or HIGH for 4-5 hours.The beef is ready if it falls apart easily when pulled apart with two forks.

  4. 4

    NOTE: If you desire a thicker sauce, stir the cornstarch/water mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes and allow to thicken.

  5. 5

    Shred the beef into pieces; mix through the sauce. Serve over pasta, rice, polenta, zucchini noodles or spaghetti squash.