Braised Beef Ragu – Low Fodmap

by | Jul 27, 2021 | Beef, Featured

Braised Beef Ragu with Polenta – Slow Cooker 

Slow cookers are the work horse in many families, especially in winter. This is another brilliant dish for you to try.  Some beautiful, slow cooked beef, tomatoes, herbs and serve it up with some mash, pasta or in this recipe polenta. The slow cooker is sooo good because after a little bit of prep, you just put all the ingredients into the crock, turn it on and come back 6-8hrs later to a delicious hot dinner!





  • 2 tablespoons garlic infused olive oil; divided
  • 1 tablespoon onion infused olive oil
  • 1.5kg beef chuck or gravy beef
  • canned whole tomatoes (no added onion, garlic)
  • 350ml low-FODMAP Beef Stock (Massell brand)
  • 1/2 cup red wine
  • 3 tablespoons tomato paste
  • 3 medium carrots, chopped into discs about 1 cm thick
  • 1 stalk celery, chopped
  • 2 teaspoons Italian Spices
  • 2 tablespoons fresh basil plus extra for garnish
  • 2 bay leaves
  • 2 teaspoons salt
  • Additional salt and black pepper to taste

For the low-FODMAP Polenta (1 cup cooked polenta is one low-FODMAP serve)

  • 8 cups water
  • 1 & 1/2 teaspoons salt
  • 2 & 1/4 cups yellow cornmeal
  • 5 tablespoons unsalted butter



For the low-FODMAP Braised Beef Ragu

  1. Heat 1 tbsp onion infused olive oil and 1 tbsp garlic infused oil in a large pan over medium
  2. Add the beef in one whole piece and sear on each side for about 5 minutes, turning until the whole exterior is browned
  3. Place the beef in a crockpot or slow cooker and add all remaining ingredients including the 1 tbsp remaining garlic infused oil
  4. Cover and cook on low for 7-8 hours (slow-cookers vary, adjust time to your appliance)
  5. When the beef falls apart easily, it is ready
  6. Shred the beef into pieces using 2 forks and cover the pieces in the sauce
  7. Taste sauce, add salt and pepper or additional low-FODMAP Italian Seasoning
    • The sauce will be more the consistency of broth than stew
  8. Serve immediately, or can be refrigerated and reheated (tastes great the next day!)
  9. When ready to serve, cook the low-FODMAP Polenta


For the low-FODMAP Polenta:

  1. In a medium pot, boil the water and add the salt over medium-high heat
  2. Slowly add the cornmeal, whisking constantly to avoid lumps
  3. Turn the heat down to medium or medium low based on your stove to not bubble over
  4. The polenta will start to thicken, whisk continuously for 2-3 minutes
  5. Remove from heat and stir in the butter until melted
  6. Serve immediately