Slow Cooker Beef Ragu (Print)
Hearty beef ragu, slow-cooked to tender perfection in a rich tomato sauce, perfect over pasta or polenta.
# What You Need:
→ Protein
01 - 2 pounds beef chuck roast, cut into large chunks
→ Produce
02 - 1 large onion, finely chopped
03 - 2 carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced
→ Liquids
06 - 1 (28 ounce) can crushed tomatoes
07 - 1 cup beef broth
08 - 1/2 cup dry red wine (optional)
→ Seasonings
09 - 2 tablespoons tomato paste
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 2 bay leaves
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ For Serving
17 - 2 tablespoons chopped fresh parsley (for garnish)
18 - Freshly grated Parmesan cheese, for serving
19 - Cooked pasta or creamy polenta, for serving
# How to Make:
01 - Generously season the beef chunks with salt and freshly ground black pepper.
02 - In a large skillet over medium-high heat, sear the beef on all sides until well browned, approximately 3 to 4 minutes per side. Transfer the browned beef to the slow cooker.
03 - Place the chopped onion, diced carrots, diced celery, and minced garlic into the slow cooker. Pour in the crushed tomatoes, beef broth, and red wine (if using). Stir in the tomato paste, dried oregano, dried basil, dried thyme, crushed red pepper flakes (if using), and bay leaves. Mix all ingredients thoroughly to combine.
04 - Cover the slow cooker and cook on the low setting for 8 hours, or on the high setting for 4 to 5 hours, until the beef is exceptionally tender and easily shreds with a fork.
05 - Carefully remove and discard the bay leaves. Using two forks, shred the cooked beef directly within the slow cooker, then stir it into the rich tomato sauce. Taste and adjust seasonings as necessary.
06 - Serve the hot beef ragu over your choice of cooked pasta or creamy polenta. Garnish with fresh chopped parsley and a generous sprinkle of freshly grated Parmesan cheese.
# Expert Advice:
01 -
- It practically cooks itself while you are busy living your life, delivering maximum flavor for minimal fuss.
- The depth of flavor you get from such little effort is truly astonishing, making it a favorite for any occasion.
02 -
- Do not skimp on the searing step for the beef; that golden crust is absolutely crucial for developing a deep, complex flavor.
- Trust the low-and-slow cooking process; rushing it means you miss out on that fall-apart tender beef texture that makes this dish so good.
03 -
- Resist the urge to peek too often; every time you lift the lid, you lose valuable heat and lengthen the cooking time.
- A splash of balsamic vinegar or a squeeze of fresh lemon juice at the very end can brighten up the flavors beautifully, adding a lovely tang.