Slow Cooked Beef Ragu (Printable View)
Tender beef cooked in a flavorful tomato sauce with herbs, ideal for pasta or polenta.
# Ingredient List:
→ Beef
01 - 3.3 pounds beef chuck roast, cut into large chunks
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
→ Liquids
06 - 28 ounces canned crushed tomatoes
07 - 1/2 cup dry red wine
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth
→ Herbs & Seasonings
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 dried bay leaves
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon crushed red pepper flakes (optional)
→ To Serve
16 - Fresh basil or parsley, chopped
17 - Grated Parmesan cheese (optional)
18 - Cooked pasta or creamy polenta
# How to Make It:
01 - Season beef chunks with salt and black pepper.
02 - In a large skillet over medium-high heat, sear beef on all sides until browned, about 5 minutes total.
03 - Place onions, garlic, carrots, and celery in the bottom of the slow cooker.
04 - Arrange seared beef on top of the vegetables in the slow cooker.
05 - Add crushed tomatoes, red wine, tomato paste, and beef broth to the slow cooker. Sprinkle oregano, thyme, bay leaves, remaining salt, black pepper, and red pepper flakes if desired.
06 - Cover and cook on low heat for 8 hours or on high for 5 hours, until beef is very tender and easy to shred.
07 - Discard bay leaves. Using two forks, shred the beef directly in the slow cooker and stir thoroughly to combine with the sauce.
08 - Taste and adjust seasoning as needed.
09 - Ladle hot ragu over cooked pasta or creamy polenta. Garnish with chopped fresh herbs and, if desired, grated Parmesan cheese.
# Expert Suggestions:
01 -
- It practically makes itself once you've thrown everything in, leaving you free to do actual human things instead of standing at the stove.
- The beef becomes so tender it falls apart with just a fork, and the sauce tastes like it's been simmering for days even though you barely lifted a finger.
- This freezes beautifully, so one afternoon of cooking feeds you for weeks.
02 -
- Don't skip the searing step if you have time, because that caramelization is where half the flavor lives, even though the slow cooker does most of the work.
- Taste at the end because slow cookers vary wildly, and sometimes you need to add a little more salt or a splash of balsamic to make it sing.
03 -
- A splash of balsamic vinegar stirred in at the very end adds a subtle sweetness and depth that makes people ask what your secret ingredient is.
- Chop your vegetables a bit smaller than you think you need to because they'll break down into the sauce and create a richer texture.