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Dump Bag / Slow Cooker Beef Ragu

Yields4 ServingsPrep Time10 minsCook Time8 hrsTotal Time8 hrs 10 mins

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

 1500 g beef joint
 3 onion
 6 carrots
 3 stick of celery
 1 ½ courgette
 3 pepper
 3 tbsp garlic
 6 oxo cubes
 3 tbsp italian mixed herbs
 3 tin chopped tomatoes
 9 tbsp tomato puree
 12 tbsp worcestershire sauce
 600 ml water
1

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

2

Blitz the veg in a food processor or grate it

3

Add everything except the water to the bag

4

Remove as much air as possible and seal the bag

5

Freeze until needed

6

Defrost overnight

7

Dump the contents of the bag into the slow cooker

8

Add the water

9

Cook for 8 - 10 hours on low

10

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

11

Serve with spaghetti or pasta

Nutrition Facts

Servings 12