If you’ve ever found yourself juggling a half-done pile of laundry and a bunch of hungry faces, wondering what on earth you’re going to feed everyone, hi—same here. That’s honestly how this slow cooker beef ragu came into existence for me. One wet Thursday, I just dumped everything (well, nearly everything) into the old crockpot, crossed my fingers, and hoped no one would notice if it all fell apart. Turns out, this became the one dish my family routinely requests—right up there with my questionable mac and cheese. I’ve tweaked it over the years, much like my dodgy haircut phase in the 90s (but luckily, this turned out a lot better). Everybody loves a hearty, hands-off meal, right?

Why I Keep Making This Over and Over

I make this whenever I need to feel like I’ve got my act together—but I’m really just hiding out with a glass of wine, letting the slow cooker do the work. My family goes a bit wild for the rich, meaty sauce (though my youngest does refer to it as “beef spaghetti jam,” which I’m pretty sure is a compliment?). Plus, since it’s gluten free, nobody feels left out, and I can use up whatever gluten free pasta is lurking at the back of the pantry. There was a time when I tried making it in a rush on the stove—never again, the flavours just aren’t the same. Trust me, the slow cooker is your mate here.

All the Things You’ll Need (And a Few You Can Swap)

About 1kg (2.2lbs) beef chuck or stewing beef (I sometimes use brisket—works a treat, but a bit pricier. Mince will do in a pinch, though it’s not as rich.)
2 tins chopped tomatoes (or passata; my grandmother always used Mutti, but I honestly grab whatever’s on special)
1 big onion, diced (red or white, I’ve even just chucked in shallots if that’s what’s there)
3 garlic cloves, minced (I usually add an extra one because I love garlic—nobody’s counting, right?)
2 carrots, chopped small (If peeling is too much effort, just give ‘em a scrub. No stress.)
2 celery stalks, diced (Or skip it. Some days, I really can’t be bothered.)
1 cup beef stock (I use gluten free cubes like Knorr gluten free)
1-2 bay leaves
2 tbsp tomato paste (I confess, sometimes I squirt in a squeeze… eyeball it, nobody cares.)
1 tsp dried Italian herbs (or just oregano, or a random mix you found in the cupboard)
Salt and pepper, to taste
Optional: splash of red wine, bit of sugar (if the tomatoes are sharp), fresh basil to finish

Here’s How It Goes Down (Really, Don’t Overthink It)

Chop your onions, carrots, celery, and garlic. Toss ‘em all into the slow cooker bowl like you’re feeding a veg-craving monster.
Add the beef—don’t fuss if it’s not cut perfectly. Sometimes I just lob the whole chunk in (it’ll shred later and no one’s the wiser).
Pour over the tinned tomatoes (plus all their lovely juice), beef stock, tomato paste, herbs, bay leaves, and a generous pinch of salt and a good grind of pepper. Add a glug of wine now if you’re using it. Give it all a quick mix—this is where I usually sneak a taste of the raw veg. Don’t ask me why.
Pop the lid on. Set the slow cooker to low for 8-10 hours or high for about 5 hours. Honestly, longer is usually better. Don’t peek too often—the magic happens with the lid ON. (I know it’s hard. I’m nosy too.)
When the beef falls apart when you poke it with a fork, fish it out (carefully—hot!) and shred it using two forks (or, a potato masher works in a pinch!). Remove any stray bay leaves, nobody likes a surprise leaf in their mouth.
Return the beef to the sauce, stir it all together. If it looks a bit thin, whack the lid off and turn up to high for 20 mins to thicken. Or, just stir through a tablespoon of cornflour mixed with water.
Do a quick taste test—is it missing something? Bit more salt? Splash of balsamic? You do you!

Things I’ve Learned Along the Way

I once forgot the tomato paste—actually, it was still good, just slightly less intense. Sauce was a tiny bit more soupy though.
If you’re low on time, chopping the veg smaller means they vanish into the sauce (great if you’ve got picky eaters!).
On second thought, don’t be fussy about the beef cut. The slow cooker will rescue nearly anything except, well, maybe a rump steak (that was a tough chew, not recommended).

Variations That Work… And One That Really Didn’t

Swap beef for lamb shoulder—goes a bit gamey but I’m secretly into it
Add some mushrooms for extra umami—personally love this when I’m stretching things out to feed a crowd
Once tried aubergine instead of carrot, thinking I was clever; ended up with a weirdly bitter sauce. Wouldn’t repeat!

If You Don’t Have the Fancy Gear

Look, a proper slow cooker is the easiest, but I’ve done this in a Dutch oven—just set your oven really low (around 150C/300F), cover with foil, and let it do its thing for about 4 hours. The trick is not letting it dry out, so keep an eye (but not too often; that’s how you lose all the heat!).

How To Store It (If You Don’t Inhale It Immediately)

Packs away nicely in an airtight container in the fridge—lasts maybe 3 days. To be honest, leftovers are rare, because my lot go back for seconds (and sometimes rogue midnight thirds). Freezes like a dream too, just portion it out. Then again, I think it tastes even better the next day, if you can actually wait that long.

How We Serve It Round Here

My personal favourite: heap over piping-hot gluten free tagliatelle, maybe with a little Arla feta crumbled on top (controversial, I know). My dad always wants extra black pepper and a slab of farmhouse bread for sopping up sauce, so I keep a GF loaf handy. Sometimes I’ll toss in steamed green beans for something green—your call.

Hard-Learned Pro Tips

Don’t skip the browning if you’ve got the extra time. I once dumped in raw beef and it was fine, but browning really does add depth – sigh, takes more dishes though.
If you try to thicken the sauce too fast, you’ll end up with burnt bits stuck to the bottom, and then it’s a right pain to clean—patience is a virtue here.
Check for seasoning only once the beef is shredded back into the sauce. I ruined a whole batch once by oversalting too soon.

Actual Questions I’ve Had (Or Asked Myself)

Can I make this ahead?: Oh absolutely—the flavours actually get even better after a night in the fridge. Just reheat gently and call it dinner again!
What if I don’t have gluten free stock?: I’ve made it with just water in a crisis and added a splash of tamari and more herbs—totally fine. For really great results, check out Cotter Crunch’s GF guide.
Do I have to use fresh garlic?: Honestly? I use the jarred stuff on lazy days. Nobody’s caught me yet.
Is it ok if the sauce looks oily?: Totally normal—a quick stir sorts it out. If you want, just skim the top with a spoon. Or, as my aunt says, “that’s the good stuff!”
Can you freeze it?: Yep, and it reheats nicely (maybe even better than before – but don’t quote me on that).

Bit of an aside, but if you need GF pasta ideas, I really like Schar for pasta—decent texture, doesn’t turn to mush (usually).

So there you have it—the gloriously imperfect, deeply satisfying slow cooker beef ragu (that just so happens to be gluten free) that’s genuinely saved my neck more times than I can count. Give it a whirl, and don’t forget to taste as you go—sometimes the best batches are the accidental ones.

Slow Cooker Beef Ragu – Gluten Free