There’s only 10 minutes of prep to cut up the steak and vegetables, then they are simmered together in one-pan (yes to minimal clean-up!) and, after 2 hours of delicious aromas filling your home, you’re left with fork-tender beef in a rich tomato sauce that is absolute heaven when paired with a chunky pasta like rigatoni. Rigatoni is a great choice as it has a ridged surface that soaks up the mouthwatering sauce. This recipe serves 4–6 people, so I often freeze half the sauce, ready for a rainy day, making this an economical family meal perfect for any night of the week. But, honestly, it is so gorgeous that I would serve it to guests. It is the most beautiful winter-warmer that is just lovely with a glass of red wine, if you fancy.
Can I leave the red wine out of beef ragu?
Yes. Simply substitute the red wine with more beef stock.
What can I use instead of chuck (braising/casserole) steak?
Any slow-cook cut of beef is suitable for this recipe. Oyster blade (flat iron/butler’s) steak is a good substitute.
My beef is still tough, what do I do?
Keep cooking! If the beef is still tough after 21/2 hours of cooking, it needs to cook for longer. Make sure the sauce is still bubbling very gently (you should be able to see bubbles appearing in the sauce; if not, the heat is too low and the beef will take a lot longer to cook). The beauty of slow-cook beef like chuck (braising/casserole) steak is that it is almost impossible to overcook – the longer it cooks, the more it will soften and break down into the sauce. Continue cooking in 30-minute intervals. If the sauce seems to be too thick and sticking to the base of the pan, add 1/2 cup (125 ml) of water as needed.
Can I spice it up?
Yes, I often like to drizzle some chilli oil over my portion at the end.
Watch how to make Slow-cooked Beef Ragu
What are some other hearty, family-friendly beef dishes?
If you enjoyed Slow-cooked Beef Ragu, I think you’ll love: Slow-cooker Beef StewSlow-cooked Beef Stroganoff Pot PiesBeef Stroganoff Cottage Pie with Crispy Parmesan ToppingBeef CasseroleSlow-cooked Traditional Goulash 5 from 13 reviews
Make ahead
You can refrigerate the ragu for up to 3 days and freeze for up to 3 months. Thaw completely overnight in the fridge to reheat. Reheat on the stove or in the microwave.
Leftovers
Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Thaw completely overnight in the fridge to reheat. Reheat on the stove or in the microwave.
