Slow Cooked BBQ Beef Ragu

Beef ragu is an easy meal to make, all you do is put all the ingredients in a dish, and put it in the BBQ or oven for a few hours. You can cook this meal in all seasons, in summer put it on the BBQ so you don't heat up the house, and in winter in the oven.

To make this super easy beef ragu, all you need is:

1 kg Beef Chuck

2 Onions Peeled and Roughly Chopped

400g Tin Of Diced Tomatoes

1 Bottle Pasta Sauce

2 Teaspoons Sugar (Optional)

4 Garlic Cloves, Peeled

2 Sprigs fresh rosemary

5 Sprigs fresh thyme

2 Bay leaves

2 Tbsp Soy Sauce

200 ml Red Wine

500 ml of Beef Stock

Salt & Pepper to taste

To start off your beef ragu, simply pour, place and add all your ingredients. Chop the beef chuck into nice casserole size pieces about 2-3cm by 2-3 cm, but it doesn't matter what shape they are in. When chopping up the onions, to prevent eye irritation or crying, store them in the fridge prior to cooking.

To peel the garlic efficiently and quickly, use a knife to chop off the hard, stalk end, and use the side of the knife to smash the garlic. Not only will this release all the flavors, but it also makes it super easy to remove the skin. If you're not sure on how this is done, watch the video at the top.

Once your ragu is ready to cook, place it on your BBQ set to lowest heat (or around 160°C), and let it cook for 3-4 hours. However, you will need to stir it every hour to ensure no ingredients get stuck at the bottom and burnt.

You're finished, you can add the ragu to anything, pasta, gnocchi, pizza, or by itself. If you have any questions on how i did a certain step, feel free to ask me in the comments. I will try to get back to as soon as i can.