← Replies in Slow Cooked Shredded Beef Ragu Pasta Recipe

Basically put all the ingredients in a slow cooker and left overnight on low. Seemed to work just as well.

If you don't fry the beef first you'll lose about 10-30% of the flavour. The "Maillard reaction" only occurs during the frying step, and the crispy bits dissolve into the sauce during the slow cooking process. The garlic and onion step being fried first may also have the same effect but I've not noticed a difference there yet (possibly been too impatient, or scared to brown it as the recipe wasn't specific here).