Slow Cooker Black Garlic Beef Ragu over pasta on a white plate

Slow Cooker Black Garlic Beef Ragu

This Slow Cooker Black Garlic Beef Ragu is a rich, comforting pasta sauce made with tender slow-cooked beef, tomatoes, vegetables and herbs, with black garlic adding deep savoury flavour and umami.

Neudorf Black Garlic Puree cooks slowly with the beef and tomatoes, while Black Garlic Everyday Seasoning adds another layer of garlic, salt and pepper. After 6–8 hours in the slow cooker, the beef becomes tender enough to shred straight back into the sauce. A drizzle of Black Garlic Balsamic Glaze just before serving adds a final touch of sweet, tangy richness.

It's an easy, mostly hands-off beef ragu that's ideal for a weekend dinner, feeding a crowd or making ahead. Serve generously over your favourite pasta with freshly grated Parmesan.

Why Add Black Garlic to Beef Ragu?

Black garlic works particularly well with slow-cooked beef because its deep umami, mellow sweetness and savoury character complement the richness of the meat and tomatoes.

In this ragu, Black Garlic Puree is added at the beginning so its flavour becomes part of the slow-cooked sauce. Black Garlic Balsamic Glaze is added at the end, providing a contrasting sweet and tangy finish.

FAQs

What is the best beef for slow cooker beef ragu?

Cuts that become tender during long, slow cooking are best for beef ragu. Chuck, blade, gravy beef and brisket are all good choices. There's no need to use an expensive cut — slow cooking gives tougher cuts time to soften and become beautifully tender.

Why use Black Garlic Puree in beef ragu?

Black Garlic Puree adds concentrated umami, mellow sweetness and savoury depth to beef ragu. Its flavour works particularly well with beef and tomatoes, and adding it before slow cooking allows it to become integrated throughout the sauce rather than tasting like a separate addition.

Can I make black garlic beef ragu ahead of time?

Yes. Beef ragu is an excellent make-ahead meal and the flavours can become even better after resting. Cool the ragu, refrigerate it in a covered container, then gently reheat before serving. Add the Black Garlic Balsamic Glaze after reheating, rather than before storing.

What pasta goes best with beef ragu?

Beef ragu works particularly well with pasta shapes that can hold a substantial sauce. Pappardelle, tagliatelle, rigatoni and fettuccine are all excellent choices. Spoon the shredded beef and sauce over the pasta and finish with Parmesan and Black Garlic Balsamic Glaze.

Recipe and photo credit: Jason Chinnery (with glow-up help from AI)

Other black garlic slow cooker meals you might enjoy:

Slow Cooker Black Garlic Beef Ragu

Jason Chinnery

Servings

6

Prep Time

10 minutes

Cook Time

8 hours

Cuisine

Italian

Category

Dinner

This Slow Cooker Black Garlic Beef Ragu is a rich, comforting pasta sauce made with tender slow-cooked beef, tomatoes, vegetables and herbs, with black garlic adding deep savoury flavour and umami.

It's an easy, mostly hands-off beef ragu that's ideal for a weekend dinner, feeding a crowd or making ahead. Serve generously over your favourite pasta with freshly grated Parmesan.

Slow Cooker Black Garlic Beef Ragu

Ingredients

  • 900g stewing beef such as blade, chuck, gravy beef or brisket

  • 2 tablespoons Black Garlic Olive Oil

  • 2 large onions, diced

  • 3 carrots, grated

  • 3 sticks of celery, grated or finely chopped

  • 400g crushed tomatoes

  • 2 tablespoons tomato paste

  • 3 bay leaves

  • 1 sprig of fresh thyme

  • 2 tablespoons Black Garlic Puree

  • 2 teaspoons Black Garlic Everyday Seasoning

  • 2 teaspoons green herb or beef stock

  • 1 cup of boiling water

  • 2 tablespoons Black Garlic Balsamic Glaze, to finish

  • Pasta, to serve

  • Freshly grated Parmesan, to serve

Directions

  1. Brown the beef. Cut the beef into large chunks. Heat the Black Garlic Olive Oil in a large frying pan and brown the beef well on all sides. Work in batches if necessary so the beef browns rather than steams. Transfer to the slow cooker.

  2. Cook the vegetables. In the same pan gently cook the onions, carrots and celery until soft, then add to the slow cooker.

  3. Build the ragu. Add the bay leaves, tomato paste and crushed tomatoes, thyme, black garlic puree and everyday seasoning. Stir to combine.

  4. Add the stock. Dissolve the stock in a cup of boiling water and pour into the slow cooker.

  5. Slow cook. Cook on low for 6-8 hours until the beef is very tender and pulls apart easily with a fork.

  6. Shred the beef. Remove the chunks of beef and place onto a board. Shred with a fork then return it to the slow cooker and stir through the sauce that is there. Remove the bay leaves and thyme stalk.

  7. Serve. Spoon the black garlic beef ragu over your favorite cooked pasta. Pappardelle is a good match!

  8. Finish with black garlic. Drizzle with black garlic balsamic glaze and add freshly grated parmesan cheese, if using.