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Slow Cooked Beef Cheek Ragu

Dee's Home Kitchen


  • 4 beef cheeks
  • 1 large onion peeled and diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic crushed
  • 3 tins tomato finely crushed
  • 400 ml water
  • large bunch fresh herbs parsley, rosemary, oregano, thyme, sage etc.


  • Place all ingredients into a slow cooker. Stir to combine.
  • Cover with lid. Cook on high for approximately 7-8 hours on high (or approximately 9-10 hours on low). Sauce is ready when meet falls apart easily.
  • Remove beef cheeks from slow cooker. Shred meat, removing any veins. Return meat to sauce.
  • Use as desired. Serve over pasta, or as as lasagne sauce etc.


I have found great variation in cooking times with different slow cookers. Use your judgement if the recipe requires additional (or less) cooking time.