I adore this recipe because it practically cooks itself. Once I’ve browned the beef and prepped the vegetables, the slow cooker does all the work. The result is fall-apart tender beef in a thick, flavorful ragu that tastes like it’s been simmering all day. It’s perfect for busy days or when I want a low-effort dinner that still feels special. Plus, it makes a large batch, so I always have extra for freezing or meal prepping.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1.2 kg (2 lb 10 oz) beef chuck (braising/casserole) steak 1 tsp cooking (kosher) salt, plus extra to taste ½ tsp freshly cracked black pepper, plus extra to taste 3 tbsp extra-virgin olive oil 1 red or brown onion, finely diced 1 carrot, finely diced 2 celery stalks, finely diced 1 tbsp freshly grated garlic ¼ cup (60 g) tomato paste (concentrated puree) ¼ cup (60 ml) halal substitute ingredient 700 g (1 lb 9 oz) passata 1 beef stock cube (bouillon) or 1 tsp beef stock powder 1 tbsp sugar (any type) 5 sprigs thyme 2 bay leaves 400 g (14 oz) fresh lasagne sheets, or the pasta of your choice 1 tbsp extra-virgin olive oil Freshly grated parmesan, to serve
Directions
I season both sides of the beef with salt and pepper. In a large frying pan over medium–high heat, I heat olive oil and brown the beef for about 6–8 minutes, turning halfway, until it’s evenly browned. I remove it from the pan and set it aside.
Using the same pan, I add the onion, carrot, celery, and garlic, cooking for about 3–4 minutes until softened.
I stir in the tomato paste and cook for 1–2 minutes, then pour in the halal substitute ingredient and let it simmer for 2–3 minutes until most of the liquid evaporates.
In the slow cooker, I add the passata, beef stock cube, sugar, thyme, and bay leaves. I stir in the cooked vegetable mixture, then nestle the browned beef into the sauce, making sure it’s mostly submerged.
I cover and cook on low for 8 hours or on high for 5 hours, until the beef is tender and easily pulled apart with two forks. If it’s not quite tender enough, I keep cooking in 30-minute intervals until it is.
Once the beef is done, I remove the thyme sprigs and bay leaves, then shred the beef into the sauce. I taste and adjust seasoning with salt and pepper.
For the pasta, I bring a large pot of salted water to a boil and slice the lasagne sheets into 2.5 cm (1 inch) strips. I cook them for about 60–90 seconds, or until al dente, then drain and drizzle with olive oil to prevent sticking.
I stir a portion of the ragu through the pasta, divide among bowls, and top with more sauce, parmesan, and a crack of black pepper.
Servings and Timing
This recipe makes about 8 servings. The prep time is 15 minutes, and the cook time is either 8 hours on low or 5 hours on high. I love that I can set it up in the morning and come home to a perfectly cooked meal by dinner.
Variations
Sometimes I use gravy beef or oyster blade instead of chuck steak for a slightly different texture. When I want to make it lighter, I serve it over zucchini noodles or mashed cauliflower instead of pasta. For a rustic touch, I use pappardelle or rigatoni instead of lasagne strips.
Storage/Reheating
I store leftover ragu in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. I like to freeze it in meal-sized portions for quick weeknight dinners. When reheating, I warm it gently on the stovetop with a splash of water if it’s too thick. It also reheats beautifully in the microwave in short bursts, stirring in between.
FAQs
What’s the best cut of beef for ragu?
I like to use chuck steak because it becomes tender and flavorful as it slow cooks, but gravy beef or oyster blade work just as well.
Can I make this recipe without a slow cooker?
Yes, I can cook it on the stovetop or in the oven. On the stovetop, I simmer for about 2½–3 hours covered, adding a little water if needed. In the oven, I cook it at 170°C (350°F) for 3–4 hours until the beef shreds easily.
Can I make it ahead of time?
Definitely. I often cook the ragu a day or two in advance — the flavor only gets better as it sits.
What kind of pasta goes best with beef ragu?
I like wide noodles such as lasagne strips, pappardelle, or tagliatelle that hold the sauce well.
Can I freeze beef ragu?
Yes, it freezes very well. I store it in freezer-safe containers for up to 3 months and thaw it overnight in the fridge before reheating.
How do I thicken the sauce?
If I want it thicker, I let it simmer uncovered for a few minutes after shredding the beef. The sauce naturally thickens as it cools too.
Can I add vegetables to the sauce?
Absolutely. I sometimes add mushrooms, zucchini, or spinach toward the end for extra flavor and texture.
How can I serve leftovers?
I love turning leftover ragu into baked pasta, topping it with cheese, or even using it in a toasted sandwich or over mashed potatoes.
How do I make the flavor richer?
I let the sauce cook a little longer uncovered at the end — the reduction intensifies the flavor beautifully.
Conclusion
I love how this Slow-Cooker Beef Ragu delivers such deep, comforting flavor with almost no effort. The beef becomes beautifully tender, the sauce thick and rich, and every bite feels like a cozy Italian-inspired hug in a bowl. Whether I’m cooking for family, friends, or meal prepping for the week, this dish never fails to impress and satisfy.
This Slow-Cooker Beef Ragu is a rich, hearty Italian-inspired dish featuring fall-apart tender beef simmered in a flavorful tomato sauce with garlic, herbs, and vegetables. The slow cooking develops deep savory flavors that perfectly coat pasta for the ultimate comfort meal.
Ingredients
1.2 kg (2 lb 10 oz) beef chuck (braising/casserole) steak
1 tsp kosher salt, plus extra to taste
1/2 tsp freshly cracked black pepper, plus extra to taste
3 tbsp extra-virgin olive oil
1 red or brown onion, finely diced
1 carrot, finely diced
2 celery stalks, finely diced
1 tbsp freshly grated garlic
1/4 cup (60 g) tomato paste
1/4 cup (60 ml) halal substitute ingredient
700 g (1 lb 9 oz) passata
1 beef stock cube or 1 tsp beef stock powder
1 tbsp sugar
5 sprigs thyme
2 bay leaves
400 g (14 oz) fresh lasagne sheets or pasta of choice
1 tbsp extra-virgin olive oil
Freshly grated parmesan, to serve
Instructions
Season both sides of the beef with salt and pepper. Heat 3 tbsp olive oil in a large frying pan over medium–high heat and brown the beef for about 6–8 minutes, turning halfway. Transfer to a plate.
In the same pan, add onion, carrot, celery, and garlic. Cook for 3–4 minutes until softened.
Stir in tomato paste and cook for 1–2 minutes. Pour in the halal substitute ingredient and simmer for 2–3 minutes until mostly evaporated.
Transfer the vegetable mixture to the slow cooker. Add passata, beef stock cube, sugar, thyme, and bay leaves, then stir to combine. Nestle the browned beef into the sauce, ensuring it’s mostly submerged.
Cover and cook on low for 8 hours or on high for 5 hours until the beef is tender and easily shredded with a fork. If needed, cook in 30-minute intervals until tender.
Remove thyme sprigs and bay leaves, then shred the beef directly into the sauce. Stir to combine and adjust seasoning with salt and pepper.
For the pasta, bring a large pot of salted water to a boil. Slice lasagne sheets into 2.5 cm (1 inch) strips and cook for 60–90 seconds until al dente. Drain and drizzle with olive oil to prevent sticking.
Toss pasta with some ragu, divide among bowls, and top with extra sauce, parmesan, and freshly cracked pepper.
Notes
Use gravy beef or oyster blade as alternatives to chuck steak.
For a lighter option, serve the ragu over zucchini noodles or mashed cauliflower.
To thicken the sauce, simmer uncovered for several minutes after shredding the beef.
The flavor deepens when made a day ahead — perfect for meal prep.
Freeze leftovers in portions for up to 3 months; reheat gently with a splash of water.
