Slow Cooker Beef Ragu
The beauty of slow cooked meals is that with very little prep and very little time checks, something delicious happens. Cozy, comforting and oh-so-easy!
Tips & Tricks
- If you’re short on time, you can simply place all the ingredients straight into the slow cooker without cooking it off first!
- Serve with Pams Egg Fettucine and a sprinkle of parmesan for an easy mid-week meal.
- For a thicker sauce, before shredding the meat, pour the sauce from the slow cooker into a saucepan and reduce by half.
Ingredients
- 1kg boneless beef chuck (or any slow cooking beef)
- 510g packet Pams Chef’s Vege Mix
- 2 Tbsp Pams Crushed Garlic
- 510g jar Pams Classic Tomato Pasta Sauce
- 8 Pams Bay Leaves
- 2 cups beef stock
Method
- Heat a splash of oil in a large fry pan over high heat. Season the beef with salt & pepper then brown on all sides – about 5 minutes. Transfer to the slow cooker.
- In the same pan, sauté the chef’s mix and garlic for about 5 minutes until soft and caramelised. Transfer to the slow cooker.
- Add the pasta sauce, beef stock and bay leaves to the slow cooker. Season the whole thing generously with salt & pepper.
- Cover and cook on low for 9 hours, until the meat is very tender.
- Use two forks to roughly shred the beef into the sauce so it is thick and fragrant!
Ingredients
- 1kg boneless beef chuck (or any slow cooking beef)
- 510g packet Pams Chef’s Vege Mix
- 2 Tbsp Pams Crushed Garlic
- 510g jar Pams Classic Tomato Pasta Sauce
- 8 Pams Bay Leaves
- 2 cups beef stock
