Slow Cooker Beef Ragu (Printable)
Rich, hearty Italian-inspired beef ragu simmered to perfection. Tender beef, tomatoes, and aromatic vegetables combine for ultimate comfort.
# 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 & 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
# Steps:
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 seared beef to the slow cooker.
02 - In the same skillet, add chopped onion, carrots, and celery. Sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more. Transfer vegetables 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.
04 - Cover and cook on low for 8 hours, or until beef is very tender and shreds easily with a fork.
05 - Remove and discard bay leaf. Using two forks, shred the beef directly in the sauce. Taste and adjust seasoning with salt and pepper as needed.
06 - Serve ragu hot over cooked pasta or creamy polenta. Garnish with fresh herbs and Parmesan cheese if desired.
# Expert Tips:
01 -
- This ragu practically cooks itself while you go about your day, yet tastes like you spent hours actively tending it on the stove.
- The sauce develops such incredible depth that even the simplest pasta becomes a restaurant worthy meal your family will request again and again.
02 -
- Browning the meat properly before adding it to the slow cooker is not optional, I skipped this step once thinking it wouldn't matter much and ended up with a pale, less flavorful sauce that lacked that crucial caramelized depth.
- The ragu actually tastes even better the next day after the flavors have had time to meld in the refrigerator overnight, so consider making it ahead if serving for guests.
03 -
- Adding a two inch piece of Parmesan rind to the slow cooker creates an incredible depth of umami that melts away completely by serving time, leaving no trace except enhanced flavor.
- For a silkier texture and richer mouthfeel, stir in a tablespoon of cold butter right before serving, allowing it to emulsify slowly into the hot sauce.