Beef Ragu with Citrus Zest

The most overused statement since GoT, “Winter Is Coming….” But, if you’re in Perth….Winter is HERE!
Winter in my household means more soups, stews, curries and slow cooker recipes!! And as you probably realized I love my slow cooker! I absolutely love how the meat cooks till it is so tender and falls apart in the slow cooker.
I hope you enjoy this Beef Ragu recipe which I highly recommend in the cold of winter which has a little citrus hit of summer!


1-1.5kg beef chuck roast

1 Red Onion Cut into cubed chunks

4 Cloves garlic minced

2 Carrots cut 0.5cm thickness slices

3 Celery sticks sliced

250grams sliced mushrooms

3 fresh sage leaves

2 tablespoons Whole Black pepper

2 cans whole peeled tomatoes

1 can full of water

1.5cups Red Wine

1 Stock cube beef, dissolved in 100mL hot water

1 table spoon Garlic powder

1 table spoon onion powder

1 tsp ginger powder

Dried Oregano 1tsp

Parmesan, grated

1 Orange, zested


  1. Salt and Pepper all sides of the Chuck Roast then, heat a pan at medium heat and add a good glug of Olive Oil. Sear Beef on all sides till crust forms. Transfer Roast to slow cooker.
  2. Fry Garlic, Onions, Carrots, Celery then Mushrooms and fry till slightly browned & softened, then transfer to slow cooker.
  3. Deglaze pan with red wine and let it come to boil then reduce heat to let it simmer till reduced by half.
  4.  Add both cans of Whole tomatoes then in a bowl mix Stock cube with hot water and other seasonings (Garlic, Ginger, Onion, Ginger Powders, Black Peppercorns, Sage leaves and Dried Oregano) and pour into pan with Red win and mix well and pour over Roast & Vegetables in slow cooker.
  5. Cook for 4-5 hours on High or 8-9 hours on Low or until meat is tender and falls apart.
  6. Taste test and correct flavour balance if required.
  7. Serve over Parpadelle or Fettucine pasta. Drizzle Grated Parmesan and Orange zest over Ragu.
  8.  Enjoy!



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