Slow Cooker Beef Ragu (Printable Version)
A rich, hearty Italian-inspired beef ragu with tender beef, tomatoes, and aromatic vegetables simmered to perfection.
# What You'll Need:
→ Beef
01 - 2 lbs beef chuck, cut into 2-inch cubes
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1 can (28 oz) crushed tomatoes
07 - 1/2 cup dry red wine
08 - 1/2 cup beef broth
→ Seasonings and Herbs
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon dried thyme
13 - 1 bay leaf
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Salt and freshly ground black pepper to taste
→ Finishing
16 - 2 tablespoons olive oil
17 - Fresh parsley or basil, chopped for garnish
18 - Freshly grated Parmesan cheese, optional for serving
→ To Serve
19 - Cooked pasta or creamy polenta
# Step-by-Step:
01 - Heat olive oil in a large skillet over medium-high heat. Sear beef cubes on all sides until browned, working in batches if necessary. Transfer browned beef to the slow cooker.
02 - In the same skillet, add chopped onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more. Transfer vegetable mixture to the slow cooker.
03 - Add crushed tomatoes, tomato paste, red wine, beef broth, oregano, basil, thyme, bay leaf, and red pepper flakes to the slow cooker. Season generously with salt and pepper. Stir thoroughly to combine all ingredients.
04 - Cover the slow cooker and cook on low setting for 8 hours, or until beef is very tender and shreds easily with minimal effort.
05 - Discard the bay leaf. Use two forks to shred the beef directly in the sauce. Taste the ragu and adjust seasoning as needed with additional salt and pepper.
06 - Serve the hot ragu over cooked pasta or creamy polenta. Garnish with fresh herbs and grated Parmesan cheese if desired.
# Expert Advice:
01 -
- It transforms an inexpensive cut of beef into something so luxurious your guests will think you spent all day hovering over the stove.
- The hands-off cooking method means you can start this in the morning and return to a house filled with an aroma that practically hugs you at the door.
02 -
- Browning the meat properly before it goes into the slow cooker isn't optional, it's the difference between a mediocre sauce and one with depth that keeps people coming back for seconds.
- If your sauce seems too watery after cooking, remove the lid for the last 30-45 minutes to allow some evaporation and concentration of flavors.
03 -
- Tuck a Parmesan rind into the sauce while it simmers, fishing it out before serving, for a subtle umami boost that will have everyone wondering about your secret ingredient.
- For a silkier texture without adding dairy, blend half a slice of good quality bread with a little of the hot cooking liquid, then stir this back into the sauce during the last hour of cooking.