Beef Ragu

Ingredients

  • 800g boneless beef chuck roast, in 4-6cm cubes
  • 1 x Tbsp olive oil
  • 1 x brown onion, peeled and cut into chunks
  • 4 cloves of garlic, finely chopped/minced
  • 1 carrot, finely diced
  • 2 celery sticks, finely diced
  • 2 sprigs rosemary (or 1 tbsp dried rosemary)
  • 2 sprigs sage (or 1 tbsp dried sage)
  • 2 dried bay leaves
  • 1 x tsp dried oregano
  • 1 cup red wine
  • 400g crushed tomatoes or whole tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 1 x tsp brown or white sugar (Optional)
  • 400g mixed vegetables
  • 3 x Tbsp finely grated Parmesan
  • Salt and Pepper to taste
  • Steamed veggies, to serve
  • Cooked pasta (or rice), to serve

Method

  • Season beef chunks with salt and pepper. Over high heat, add the oil to your cooker of choice (slow cooker, pressure cooker or crock-pot/casserole dish).
  • Add the meat to seal and brown on all sides – around 5mins.
  • Add the onion, garlic, carrot, celery and spices and stir to soften.
  • Add the wine and simmer until it has reduced by half.
  • Next add the tomatoes, paste, stock and sugar and stir to combine.
  • Cooking will then vary depending on method (see Notes section).

Slow Cooker – Place on a low heat setting for 6-8 hours. Simmer to thicken at the end of cooking if needed or remove lid in last 1-2 hours.

Pressure Cooker – Seal and bring to high pressure and cook on high for 35-45mins. Then slow or fast release. Simmer to thicken if needed.

Crock-Pot/Oven – Place uncovered in a preheated oven at 150deg for 3-4 hours, stirring gently every 1-2 hours.

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LCHF adaptation:
Switch pasta for cauli rice OR zoodles

Gluten Free adaptation:
Serve with rice or gluten free pasta

Vegetarian adaptation:
Use veggie mince alternative or 1 x can of lentils.
Use vegetable stock instead of beef stock.

Vegan adaptation:
Same as vegetarian adaptation.
Use vegan friendly cheese alternative.