Slow cooker pulled beef ragu recipe

Click to rate
(123 ratings)
Sending your rating
serves: 6
Skill: easy
Prep: 30 min
Cooking: 6 hr

Nutrition per portion

Calories 276 kCal 14%
Fat 11g 16%
  -  Saturates 5g 25%
  • We earn a commission for products purchased through some links in this article.
  • This delicious, mouth-watering slow-cooked pulled beef ragu is the perfect alternative to your Sunday roast. It’s really easy to make, all you have to do is pop all of the ingredients into a slow-cooker or in a casserole pot on the hob and cook for about 6hrs. The meat will be fall off the bone tender and bursting with flavour thanks to the red wine and fresh bay leaf.

    Read our tried and tested reviews of the best slow cookers.


    • 800g beef shin or brisket
    • 2 carrots, roughly chopped
    • 1 stick celery, roughly chopped
    • 1 bay leaf
    • 4 garlic cloves, bashed
    • 250ml red wine
    • 1 beef stock pot, we used Knorr
    • 4tbsp tomato purée
    • cooked pasta and fresh basil, to serve
    • 50g Parmesan, grated


    • Put the beef, vegetables, bay, garlic, wine, stock pot, 200ml water and the tomato purée into a slow cooker and season. Cook on low for 6 hrs.

    • Alternatively, put the ingredients into a casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook on the hob or in the oven on its lowest setting for 4-6 hrs.

    • Remove the meat to a board and pull the strands apart. Meanwhile, put the pot on the hob and reduce the sauce until thickened to your liking.

    • Check the seasoning, then put the meat back in the pot and mix together with the sauce. Serve with pasta, a sprinkling of Parmesan and basil.

    Top tip for making Slow cooker pulled beef ragu

    If you fancy trying something new with this recipe swap the beef for a similar cut of lamb instead

    Click to rate
    (123 ratings)
    Sending your rating

    Related Recipes