Low Carb Slow Cooker Beef Ragu

With the weather getting colder and my schedule getting busier, I wanted to create an easy meal that I could prep ahead of time, needed minimum attention, could easily be reheated but was still low on sugar and carbs so I created this simple Low Carb Slow Cooker Beef Ragu recipe. 

What I love so much about this recipe is how cheap all the ingredients are. Most are staple ingredients and everything additional It was less than $25 - mainly the meat - and I made around 8 serves.

I ate this for dinner with my boyfriend one night and made 6 extra serves which I placed in containers to freeze and reheat later. Half of the serves had gluten free pasta with parmesan and basil while the other half had roasted kumara and spinach. 

This week is Coeliac Awareness Week so I teamed up with Coeliac New Zealand and have made this recipe gluten free too! Using Ceres Organics Sorghum Fusilli  as a base, I added my Low Carb Slow Cooker Beef Ragu on top, spinkled with grated parmesan and topped with chopped parsley and basil. This pasta is the best gluten-free pasta I've tried to date - it tastes just like regular pasta with the same texture and subtle taste. It's a great substitute for those with Coeliac or anyone who wants pasta more wholesome and pure!

Fun fact: 1 in 100 people in NZ have Coeliac disease and 80% don't even know they have it! If you want to find out if you're at risk for Coeliac Disease and should get yourself tested, Coeliac New Zealand have created a simple online assessment for you here: http://www.coeliac.org.nz/coeliac-disease/online-assessment



For the Ragu

2 tablespoons olive oil
1.2-1.5 kg topside beef roast
1/2 white onion, sliced
3 cloves garlic, minced
2 x 400g can whole tomatoes
Β½ cup red wine, optional
3 tablespoons tomato paste
1 teaspoon basil
1 teaspoon oregano
2 teaspoons salt
black pepper to taste

To serve

500g gluten free pasta - I used Ceres Organics Sorghum Fusilli


Over a medium high heat, add your olive oil to a pan. Taking your topside beef roast, season generously with salt. Add to the pan and sear on each side to achieve a crust. This will be around 4-5 minutes each side. 

Take your slow cooker and turn it on low. Add all your other ingredients into the slow cooker (onion, garlic, tomato, wine, tomato paste, basil, oregano and pepper) and stir to combine to make the sauce. 

Transfer your beef roast from the pan and into your slow cooker. Take spoonfuls of a couple of spoonfuls of sauce and ladle over the beef. Leave to cook in the slow cooker for 6-8 hours. 

Check on the beef at the 6 hours. When the beef is falling apart and you can take a fork and easily pull it to shreds, you know it's ready. Once this has been achieved, shred the whole beef and allow to sit for 15 minutes in the sauce to absorb.

Serve on top of gluten free pasta with a shaving of Parmesan cheese. 




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