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Slow Cooker Beef Shin and Mushroom Tomato Ragù | DadTheFoodie

Slow Cooker Beef Shin and Mushroom Tomato Ragù recipe photograph

Instructions

Pat the beef shin dry with kitchen paper and season with the salt and pepper. Heat 1 tablespoon of the oil in a large frying pan and brown the beef in batches for 2–3 minutes on each side. Transfer it to the slow cooker.
Add the remaining oil to the frying pan. Cook the onions and carrots over a medium heat for 5 minutes, then add the garlic and mushrooms and cook for 2 minutes more. Stir in the tomato purée and cook for 1 minute.
Tip the vegetables into the slow cooker. Pour the chopped tomatoes and beef stock into the frying pan, scraping up any browned bits, then pour the liquid into the slow cooker.
Add the balsamic vinegar, bay leaves, rosemary, oregano and sugar, if using. Stir well so the beef is covered by the sauce.
Cover and cook on low for 8 hours, or until the beef is very tender and pulls apart easily. Remove the bay leaves.
Shred the beef into the sauce using two forks, discarding any large pieces of fat or gristle. Taste and adjust the seasoning.
Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain, reserving a mugful of the cooking water, then loosen the ragù with a splash of the water if needed.
Serve the ragù over the pasta with grated cheese and parsley, if using.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife and chopping board
Large saucepan
Two forks

Swaps and substitutions

Beef shin → Beef braising steak
Use the same weight and trim away excess fat before cooking.
Chestnut mushrooms → Closed-cup mushrooms
Slice them fairly thickly so they hold their shape during slow cooking.
Dried pasta → Mashed potato or crusty bread
Choose a gluten-free accompaniment if required.
Parmesan or mature Cheddar → Omit it
The ragù is still full of flavour without a cheese topping.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool the ragù promptly, transfer it to a covered container and refrigerate within two hours. Keep refrigerated for up to 3 days. Store cooked pasta separately where possible. Defrost: Defrost the frozen ragù in the refrigerator overnight and use within 24 hours. Do not defrost it at room temperature. Reheat until piping hot throughout before serving.
Reheating: Reheat the ragù in a saucepan over a medium heat, stirring regularly, or in the microwave in a covered, microwave-safe container. Add a splash of water if needed and reheat until piping hot throughout. Reheat only once.
Leftover ideas: Use leftover ragù in baked pasta, spoon it over a jacket potato, or serve it on toast with a little grated cheese.

Allergen information

The stock cube may contain celery. Pasta usually contains wheat and may contain egg, while the optional cheese contains milk. Check packet labels for specific allergen information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 25 min
Cook time: 480 min
Servings: 5

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Ingredients

Recipe serves 5

Adjust servings

Cooking time may not change in direct proportion to serving size.

900 g beef shin, cut into 4–5 cm pieces
2 tablespoons vegetable oil
2 medium onions, finely sliced
2 carrots, peeled and finely diced
3 garlic cloves, finely chopped
300 g chestnut mushrooms, sliced
2 tablespoons tomato purée
2 x 400 g tins chopped tomatoes
500 ml beef stock, made with 1 stock cube
2 teaspoons balsamic vinegar
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon sugar, optional
½ teaspoon fine salt, plus extra to taste
¼ teaspoon ground black pepper
400 g dried pasta, to serve
40 g finely grated Parmesan or mature Cheddar, to serve, optional
small handful fresh parsley, chopped, to serve, optional

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Slow cooker

Tags: Slow cooker, Beef, Mushrooms, Family meals, Pasta, Make ahead, Freezer friendly

Slow Cooker Beef Shin and Mushroom Tomato Ragù

Name: Slow Cooker Beef Shin and Mushroom Tomato Ragù
Prep time: 25 min
Cook time: 480 min
Total time: 505 min
Yield: 5 servings
Ingredients: 900 g beef shin, cut into 4–5 cm pieces; 2 tablespoons vegetable oil; 2 medium onions, finely sliced; 2 carrots, peeled and finely diced; 3 garlic cloves, finely chopped; 300 g chestnut mushrooms, sliced; 2 tablespoons tomato purée; 2 x 400 g tins chopped tomatoes; 500 ml beef stock, made with 1 stock cube; 2 teaspoons balsamic vinegar; 2 bay leaves; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon sugar, optional; ½ teaspoon fine salt, plus extra to taste; ¼ teaspoon ground black pepper; 400 g dried pasta, to serve; 40 g finely grated Parmesan or mature Cheddar, to serve, optional; small handful fresh parsley, chopped, to serve, optional

Tender beef shin is slow-cooked with mushrooms, onion, carrot and a rich tomato sauce until it can be pulled apart with a fork. Serve this hearty ragù with pasta, mashed potato or crusty bread for a comforting family meal.

Prep: 25 min
Cook: 8 hrs
Total: 8 hr 25 min
Servings: 5

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife and chopping board
Large saucepan
Two forks

Ingredients

900 g beef shin, cut into 4–5 cm pieces
2 tablespoons vegetable oil
2 medium onions, finely sliced
2 carrots, peeled and finely diced
3 garlic cloves, finely chopped
300 g chestnut mushrooms, sliced
2 tablespoons tomato purée
2 x 400 g tins chopped tomatoes
500 ml beef stock, made with 1 stock cube
2 teaspoons balsamic vinegar
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon sugar, optional
½ teaspoon fine salt, plus extra to taste
¼ teaspoon ground black pepper
400 g dried pasta, to serve
40 g finely grated Parmesan or mature Cheddar, to serve, optional
small handful fresh parsley, chopped, to serve, optional

Substitutions

Beef shin → Beef braising steak (Use the same weight and trim away excess fat before cooking.)
Chestnut mushrooms → Closed-cup mushrooms (Slice them fairly thickly so they hold their shape during slow cooking.)
Dried pasta → Mashed potato or crusty bread (Choose a gluten-free accompaniment if required.)
Parmesan or mature Cheddar → Omit it (The ragù is still full of flavour without a cheese topping.)

Instructions

Pat the beef shin dry with kitchen paper and season with the salt and pepper. Heat 1 tablespoon of the oil in a large frying pan and brown the beef in batches for 2–3 minutes on each side. Transfer it to the slow cooker.
Add the remaining oil to the frying pan. Cook the onions and carrots over a medium heat for 5 minutes, then add the garlic and mushrooms and cook for 2 minutes more. Stir in the tomato purée and cook for 1 minute.
Tip the vegetables into the slow cooker. Pour the chopped tomatoes and beef stock into the frying pan, scraping up any browned bits, then pour the liquid into the slow cooker.
Add the balsamic vinegar, bay leaves, rosemary, oregano and sugar, if using. Stir well so the beef is covered by the sauce.
Cover and cook on low for 8 hours, or until the beef is very tender and pulls apart easily. Remove the bay leaves.
Shred the beef into the sauce using two forks, discarding any large pieces of fat or gristle. Taste and adjust the seasoning.
Cook the pasta in a saucepan of boiling water according to the packet instructions. Drain, reserving a mugful of the cooking water, then loosen the ragù with a splash of the water if needed.
Serve the ragù over the pasta with grated cheese and parsley, if using.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool the ragù promptly, transfer it to a covered container and refrigerate within two hours. Keep refrigerated for up to 3 days. Store cooked pasta separately where possible. Defrost: Defrost the frozen ragù in the refrigerator overnight and use within 24 hours. Do not defrost it at room temperature. Reheat until piping hot throughout before serving.

Reheat the ragù in a saucepan over a medium heat, stirring regularly, or in the microwave in a covered, microwave-safe container. Add a splash of water if needed and reheat until piping hot throughout. Reheat only once.

Use leftover ragù in baked pasta, spoon it over a jacket potato, or serve it on toast with a little grated cheese.

Allergen information

The stock cube may contain celery. Pasta usually contains wheat and may contain egg, while the optional cheese contains milk. Check packet labels for specific allergen information.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Beef Shin and Mushroom Tomato Ragù

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Beef Shin and Mushroom Tomato Ragù

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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