Slow Cooked Beef Ragout

  • Serves 6
  • Prep Time 15 mins
  • Cooking Time 120mins
Slow Cooked Beef Ragout


  • Serves 6


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  1. Preheat oven to 180°C. Pat beef pieces dry with paper towel.
  2. Place a large oven-proof pot over high heat and drizzle in half of the olive oil. Add beef and sear for 3–4 mins, stirring twice to evenly brown meat.
  3. Reduce heat to medium-high. Add remaining oil, onion, garlic, and carrot to the pot and stir to combine. Cook a further 3 mins until onion begins to soften.
  4. Stir through tomato paste and red wine, and cook for 1 minute. Add tomato passata, chopped tomatoes, water, bay leaves and herbs and mix well. Bring to the boil.
  5. Cover pan with a lid or foil, and place in the oven for 2 hrs, or until meat is very tender.
  6. Remove pot from oven and place on heat-proof surface. Remove bay leaves and discard. Use a potato masher or two forks to shred meat.
  7. For a thicker sauce, return pot to oven, uncovered, and cook a further 30 minutes, until sauce has desired consistency. Season to taste with salt and pepper.
  8. Serve ragout with pasta, parmesan cheese, and a fresh green salad.