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–+ servings
a bowl of beef ragu and pappardelle pasta, topped with cheese and ricotta.
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5 from 10 votes

Beef Cheek Ragu (Slow Cooker or Oven)

This deliciously cosy beef cheek ragu is rich, hearty and packed with big, bold flavours. It features melt-in-your-mouth tender beef, simmered in a hearty tomato sauce and served over fresh pappardelle pasta (or creamy mashed potatoes). It is so easy to make and freezes well; the perfect make-ahead meal that will be enjoyed by the whole family!
Prep Time20 minutes
Cook Time3 hours 30 minutes
0 minutes
Total Time3 hours 50 minutes
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 585kcal
Author: Andrea Geddes

Equipment

  • Pressure cooker, slow cooker or Dutch oven

Ingredients

  • 1.2 kilograms beef cheeks 2 large or 4 small, cut into smaller pieces (cut a 600 gram cheek into 4-5 pieces)
  • ⅓ cup flour
  • 1 teaspoon salt
  • black pepper
  • 3 tablespoons olive oil
  • 5 cloves garlic chopped
  • 1 brown onion chopped
  • 2 carrots finely diced
  • 1 celery stalk finely diced

For the ragu sauce

  • 2 cups beef stock or chicken stock
  • 1 cup red wine shiraz, Cabernet Sauvignon or merlot
  • 2 cups canned tomatoes polpa, crushed tomatoes or passata
  • 3 tablespoons tomato paste
  • 1 teaspoon brown sugar
  • 3 fresh sage leaves or dried sage (¼ tsp)
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh rosemary chopped
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • 1-2 bay leaf
  • 5 mushrooms chopped

To serve

  • 400 grams pappardelle pasta or mashed potatoes or polenta
  • fresh basil chopped
  • fresh parmesan or grana padano grated or shaved
  • fresh ricotta cheese
Metric - US Customary

Instructions

  • If using an oven, pre-heat to 160°C/320 F.
  • Cut the beef cheeks into smaller pieces and remove any tough membranes. Coat the pieces in the flour, salt and pepper and stir until they are completely coated.
  • Heat 2 tablespoons of the olive oil in your Dutch oven, slow cooker or pressure cooker pot (or a frying pan) over high heat. Sear the beef cheeks on all sides, until browned. (You may need to do this in batches). Remove the beef cheeks from the pot and rest on a plate. Keep the excess flour from the beef cheeks to add to the sauce.
  • Turn the heat down to medium and add the remaining olive oil. Add the garlic, onion, carrot and celery.
  • Sauté the vegetables until soft (3 minutes).
  • Add the wine and stir to deglaze the pot. Simmer for 1-2 minutes.
  • Add the remaining ingredients (including the excess flour from the beef cheeks) to the pot and cover with the lid.
  • Then, follow the directions below for your chosen cooking method:

Oven method

  • Cook at 160°C for 3 ½ hours, or until the beef is fall-apart tender and able to be shredded with a fork. *Check the sauce once or twice throughout. If it has reduced and thickened but the beef needs more time, add a little more stock.
  • Remove the beef cheeks from the sauce and shred them with two forks.
  • Remove the cinnamon stick and bay leaf. Return the shredded beef cheeks to the sauce and taste. Season with extra salt and pepper, if needed. Serve with freshly cooked pasta, mashed potatoes or polenta, fresh basil, parmesan and a spoonful of ricotta.

Pressure Cooker Method

  • Secure the lid and select the ‘meat/poultry' or 'stew’ mode for 45 minutes. Allow time for the pressure to build before the cooker starts.
  • Once the cooker is finished, carefully release the pressure and remove the lid.
  • Remove the beef cheeks from the sauce and shred them with two forks.
  • Remove the cinnamon stick and bay leaf. Return the shredded beef cheeks to the sauce and taste. Season with extra salt and pepper, if needed. Serve with freshly cooked pasta, mashed potatoes or polenta, fresh basil, parmesan and a spoonful of ricotta.

Slow Cooker Method

  • Slow cook the beef cheeks on 'low' setting until they are fall apart tender (around 8 hours).
  • Remove the beef cheeks from the sauce and shred them with two forks.
  • Remove the cinnamon stick and bay leaf. Return the shredded beef cheeks to the sauce and taste. Season with extra salt and pepper, if needed. Serve with freshly cooked pasta, mashed potatoes or polenta, fresh basil, parmesan and a spoonful of ricotta.

Notes

  1. Red wine – for ragu sauce, merlot, Shiraz or Cabernet Sauvignon are perfect. The deep, warm flavours add depth to the sauce. You won’t need a whole bottle for this recipe. But if you don’t want to serve the leftover wine with your meal, you can freeze it in an ice cube tray or in individual portions to cook with next time.
  2. Cut the beef cheeks to smaller, even-sized pieces to allow it to cook evenly.
  3. If oven baking, be sure to use a Dutch oven or oven-proof casserole dish. The Dutch oven can be heated over the stovetop.
  4. If you don’t have a ‘sear’ function on your slow cooker, the beef cheeks and the vegetables can be seared in a pan before adding everything to the slow cooker pot.
  5. Add more broth, if needed. If the liquid evaporates and the beef still needs a little more time to tenderise, add a little extra stock to the ragu and continue to cook.
  6. How to serve – serve beef ragu over your favourite base. Pasta, buttery mashed potatoes, creamy polenta or fresh, crusty bread are all great options. A good crusty bread works to mop up the thick sauce. To top, some fresh basil, lashings of fresh parmesan cheese and a glass of red wine are also recommended!
  7. The ragu can also be used to build a lasagne.
  8. Choose a red wine that is good enough to drink, rather than ‘cooking wine’. It doesn’t have to be expensive.
  9. If serving with pasta, reserve a little salted pasta water to toss the pasta and ragu together.
  10. Storage; store any leftover ragu in an airtight container in the fridge for 3-4 days.
  11. Taste at the end and season with salt and pepper, to taste.
  12. To freeze; allow the ragu to cool and then place it into a freezer-safe container (either whole or in individual serves). Freeze for up to 3 months and thaw in the fridge or at room temperature before reheating.
  13. How to thicken beef ragu; You can use flour or cornflour/corn starch mixed with a little stock or water to thicken, if needed. Add the flour/cornflour slurry and simmer for a few minutes, until thickened.
  14. To reheat; Reheat in a saucepan over medium-low heat, stirring occasionally, until steaming hot all the way through. If the ragu is too thick, add an extra splash of beef stock. Re-season with salt and pepper, as needed.
  15. Please note that the nutrition information is based on the ragu being divided into 8 bowls along with fresh pappardelle pasta, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the ragu. The nutrition values will vary if you swap the pasta for mashed potatoes or polenta. 
  16. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 585kcal | Carbohydrates: 51g | Protein: 53g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 656mg | Potassium: 1184mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2814IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 7mg