Slow Cooker Beef Ragu (Print Version)
Tender beef slowly simmered with tomatoes, wine, and aromatic vegetables creates a rich, hearty sauce perfect for cozy dinners.
# What You Need:
→ Beef
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1/2 cup dry red wine
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth
→ Seasonings & Herbs
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste
→ Finishing
15 - 2 tablespoons fresh parsley, chopped
16 - Freshly grated Parmesan cheese
→ To Serve
17 - Cooked pasta or creamy polenta
# How-To:
01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef on all sides until browned, about 2-3 minutes per side. Transfer beef to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the skillet. Sauté for 3-4 minutes until softened, then transfer vegetables to the slow cooker.
04 - Pour red wine into the skillet and deglaze, scraping up browned bits from the bottom. Simmer for 2 minutes, then add to the slow cooker.
05 - Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir well to combine all ingredients.
06 - Cover and cook on low setting for 8 hours (or high for 4-5 hours) until beef is very tender and shreds easily.
07 - Remove bay leaves and discard. Shred beef using two forks, then stir back into the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve hot over pasta or polenta. Garnish with fresh parsley and Parmesan cheese if desired.
# Expert Advice:
01 -
- The beef becomes impossibly tender without any hands-on effort
- Leftovers actually taste better the next day, if they last that long
02 -
- Using a mix of chuck and short ribs creates an even more luxurious result
- The sauce can be made 3 days ahead and actually improves as it sits
03 -
- Pat the beef completely dry before searing for the best browning
- Let the ragu rest for 15 minutes before serving to let the flavors settle