Tender, slow-simmered beef chuck (braising/casserole) steak in a rich tomato and mushroom ragu, finished with a touch of milk and tossed through fresh pappardelle made from lasagne sheets.
There is something so satisfying about putting a slow-cooked dinner on the stove. The prep is relatively low effort, and then you just let it do its thing while the house fills with the incredible smell of beef and tomatoes simmering away. A couple of hours later, you’ve got not one, but multiple meals ready to enjoy.
This ragu takes beef chuck (braising/casserole) steak, which is otherwise quite a tough cut, and transforms it into something truly fall-apart and delicious. The sauce is rich and deeply savoury, and what makes this one extra special is the combination of beef and mushrooms simmered together with red wine and balsamic vinegar.
The dried porcini mushrooms are an ingredient I’ve only recently started using and I’m completely sold! You can find them at most major supermarkets now. All you do is steep them in boiling water, then use both the mushrooms and the soaking liquid in the ragu. They add a beautiful earthy aroma and a depth of flavour that takes the whole dish to the next level. You can absolutely leave the porcini out if you can’t get your hands on them, but if you can source them, I really recommend giving them a go.
The red wine is 100% optional. The ragu is delicious without it, but it does add a beautiful flavour. And then right at the end, you stir through a splash of milk. I know this might sound a little unusual, but this step is really worth it. It mellows everything out, removes any harsh acidity from the wine and the tomatoes, and just makes the whole sauce so rounded and smooth.
For the pasta, I’ve used fresh lasagne sheets sliced into pappardelle-style strips. They cook in under a minute and hold the sauce beautifully. But you could absolutely serve this over creamy mashed potatoes, soft polenta, or with crusty bread for dipping.
This Slow-cooked Beef and Mushroom Ragu recipe has become a firm family favourite at our place. We’ve just hit winter here in Australia, but this really is a year-round dish. Make a big batch, freeze the leftovers, and you’ve got meals ready to pull out whenever you need them!
Can I use a different cut of beef?
Chuck (braising/casserole) steak is ideal because it has enough fat and connective tissue to break down during the long cook, giving you beautifully tender, shreddable meat. Gravy beef (boneless shin) or beef cheeks would also work well. Avoid lean cuts like rump (sirloin) or topside (top round) as they tend to dry out over the slow cooking time.
Can I make this in a slow-cooker?
Yes! Brown the beef and cook the vegetables on the stovetop first, then transfer everything to your slow-cooker. Cook on low for 6–8 hours or high for 3–4 hours until the beef is tender enough to shred. You may need to remove the lid for the last 30 minutes to help the sauce thicken.
Can I use dried pasta instead of fresh lasagne sheets?
Absolutely. Pappardelle, fettuccine or tagliatelle would all work well. Cook the dried pasta according to the packet directions in a separate pot, then drain and toss through the ragu. The fresh lasagne sheet method is just a handy shortcut.
What else can I serve this with?
This ragu is gorgeous over creamy mashed potato, soft polenta, or with crusty bread for dipping, or try garlic bread. You could also stir it through rigatoni or any short pasta shape. It works well on its own or with a simple green salad on the side.
If you enjoyed this Slow-cooked Beef and Mushroom Ragu, I think you’ll love
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Slow-cooked Beef and Mushroom Ragu
Share Pin Recipe PrintIngredients
- 10 g (¼ oz) dried porcini mushrooms (optional, see note 1)
- 1 kg (2 lb) beef chuck (braising/casserole) steak, cut into 3–4 cm (1¼–1½ inch) pieces
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper, plus extra to taste
- 2 tsp plain (all-purpose) flour
- 2 tbsp extra-virgin olive oil
- 125 ml (½ cup) water
- 1 large brown onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 tbsp freshly minced garlic
- 300 g (10½ oz) white mushrooms, sliced
- 2 tbsp tomato paste
- 125 ml (½ cup) red wine (optional, see note 2)
- 500 ml (2 cups) beef stock
- 400 g (14 oz) canned crushed tomatoes
- 1 tbsp aged balsamic vinegar
- 1 tsp sugar
- 2 bay leaves (fresh or dried)
- 2 fresh thyme sprigs (or 1 tsp dried thyme), plus extra to serve (optional)
- 60 ml (¼ cup) milk
- Finely grated parmesan, to serve
- 500 g (1 lb) fresh lasagne sheets
Instructions
- Soak the porcini mushrooms, if using – Wash the dried mushrooms well, then place them in a mug. Pour 2 tablespoons of boiling water over the mushrooms and set aside to hydrate, until needed.
- Season the beef – Place the beef on a plate and sprinkle it with the salt, pepper and flour. Toss to coat.
- Brown the beef – Heat the olive oil in a deep heavy-based pan with a lid over medium–high heat. Add the beef. Don't overcrowd – cook in batches if needed (I normally do two batches). Cook for 4–5 minutes per batch, turning occasionally until well browned. Remove the beef with tongs and set aside on a plate.
- Start the base – Add the water to the base of the pan to deglaze. Add the onion, carrot, celery and garlic. Cook, stirring, for 3–5 minutes until softened.
- Add the mushrooms – Add the white mushrooms and cook for 3–4 minutes, or until starting to soften.
- Add the tomato paste and wine – Add the tomato paste and cook, stirring, for 1–2 minutes, then add the wine. Cook, stirring, for a further 1 minute or until the wine has reduced by half.
- Add the simmer ingredients – Add the beef stock, tomatoes, porcini mushrooms and soaking liquid (if using), balsamic, sugar, bay leaves and thyme. Return the beef to the pan and bring to a simmer.
- Finish – Remove the thyme sprigs and bay leaves. Shred the beef with two forks. Add the milk and stir to combine. Taste the ragu and season with extra salt and pepper to your liking (I normally add around ½ teaspoon extra of sea salt flakes at this point depending on how salty my stock is). Turn the heat off.
- Cook the pasta – Bring a large pot of salted water to the boil.
- Prepare the pappardelle – Cut the lasagne sheets into strips roughly 2.5 cm (1 inch) wide. Cook them AFTER you have prepared the sauce. They will only need 30–60 seconds and can then be drained and added directly to the sauce.
- Serve – Serve sprinkled with the extra fresh thyme leaves (if using) and freshly grated parmesan.
Nutrition information
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