Slow-Cooked 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!)
- 2.2 lb 2.2 lb 2.2 lb Beef Chuck Steak, Blade, Cut into small pieces
- 0.25 cup 0.25 cup 0.25 cup Arrowroot Flour
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 1 whole 1 whole 1 whole Onion, medium, sliced
- 4 cloves 4 cloves 4 cloves Garlic, minced
- 2 - 3 pieces 2 - 3 pieces 2 - 3 pieces Celery, Approx 2 cups, chopped
- 2 - 3 whole 2 - 3 whole 2 - 3 whole Carrots, Approx 2 cups, chopped
- 30 oz 30 oz 30 oz Diced Tomatoes, organic (2 cans)
- 1 cup 1 cup 1 cup Beef stock
- 1 Tbsp 1 Tbsp 1 Tbsp Oregano, dried
- 1 Tbsp 1 Tbsp 1 Tbsp Thyme, dried
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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About This RecipeDairy Free Egg Free Meat Nut Free Shellfish Free Sugar Free Whole30
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I want to make this. I don’t understand the 2 1/5 oz blade beef chuck steak. That is incredibly specific. Why? Thanks.
The original recipe is 1kg beef. 2.2 lb is the conversion. If you use 2 lbs you will be fine. -kara
I read the original recipe and she used 1 kg of beef. That converts to 2 1/5 LB of beef, not 2 1/5 OZ. That is a significant difference!
Apologies about the error. I will see if I can get it fixed up.
It is 1 kilogram of beef chuck steak