Easy Recipe for Slow Cooker Beef Ragu

Slow Cooker Beef Ragu

  • Author: Louise
  • Prep Time: 10 minutes
  • Cook Time: 15-16 hours
  • Total Time: 48 minute
  • Yield: 4-6 1x


Easy Slow Cooker Beef Ragu recipe with meat that literally melts apart.


  • 550600g Rump Steak, (no need to cut)
  • 3 tablespoons butter (or oil)
  • 1 onion, chopped
  • 2 tins chopped tomatoes
  • 3 tablespoons tomato paste
  • 3 small garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 Bay leaves
  • 1/2 cup red wine
  • 1/2 cup vegetable stock
  • OPTIONAL: Sour Cream or Creme Fraiche for garnishing


  1. In a medium frying pan, melt the butter and then brown the meat on all sides – roughly 2 minutes a side.
  2. Transfer the meat and juices from the pan into the slow cooker.
  3. Add all the other ingredients
  4. Place the lid on the slow cooker and cook on LOW for 15-16 hours
  5. Now, remove/discard any large pieces of fat and shred the meat using 2 forks – it should almost melt apart. Mix the meat into the sauce to get an even consistency.
  6. Serve with mash potato, pappardelle pasta or shell pasta. Add a dollop of sour cream or creme fraiche on top of the ragu as an optional but tasty extra.