Name: Dump Bag / Slow Cooker Beef Ragu
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 4
Ingredients: 500 g beef joint; 1 onion; 2 carrots; 1 stick of celery; ½ courgette; 1 pepper; 1 tbsp garlic; 2 oxo cubes; 1 tbsp italian mixed herbs; 1 tin chopped tomatoes; 3 tbsp tomato puree; 4 tbsp worcestershire sauce; 200 ml water

0 0DifficultyBeginner

This is the best way I have found to make beef ragu in the slow cooker. I don't like to use mince in the slow cooker if I can't brown it first which kinda defeats the purpose of using the slow cooker in my eyes! So by using a chunk of beef and then shredding it once cooked we eliminate that issue

Yields4 Servings

Prep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins

500 g beef joint

1 onion

2 carrots

1 stick of celery

½ courgette

1 pepper

1 tbsp garlic

2 oxo cubes

1 tbsp italian mixed herbs

1 tin chopped tomatoes

3 tbsp tomato puree

4 tbsp worcestershire sauce

200 ml water

Label a large (gallon) freezer bag with the name, date and instructions

Blitz the veg in a food processor or grate it

Add everything except the water to the bag

Remove as much air as possible and seal the bag

Freeze until needed

Defrost overnight

Dump the contents of the bag into the slow cooker

Add the water

Cook for 8 - 10 hours on low

Remove the beef from the slow cooker and shred with 2 forks then stir back in

Serve with spaghetti or pasta

CategoryBeef, Dump Bag, Slow Cooker

Ingredients