This Easy Slow Cooker Beef Ragu is perfect for cozy dinners at home. It features tender beef simmered with tomatoes and Italian spices, creating a rich and comforting sauce.
I love how simple it is to toss everything in the slow cooker and let it work its magic. Serve it over pasta or with crusty bread, and you’ll be smiling at the dinner table! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking because it becomes super tender. If you’re looking for a leaner option, consider using brisket or even turkey if you want a lighter version.
Olive Oil: Used for browning the beef. If you’re mindful of flavor, avocado oil is a nice substitute since it handles high heat well.
Crushed Tomatoes: They serve as the base for the sauce. Canned diced tomatoes can work too. Just blend them slightly for a smoother texture if you prefer.
Red Wine: It adds depth to the sauce, but if you’d rather not use it, beef broth or grape juice can stand in. I often skip the wine and still get a rich flavor!
Herbs: Dried oregano and basil are classic, but if you have fresh herbs, go for those as they can boost the flavor even more. Just use a bit more since they’re less concentrated than dried herbs.
How Do I Properly Brown the Beef?
Browning the beef enhances its flavor and color. It’s a simple yet crucial step. Here’s how to do it right:
- Make sure your skillet is hot before adding the beef to prevent it from stewing.
- Don’t crowd the pan; work in batches if necessary to achieve a good sear on all sides.
- Allow the beef to sit for a minute or two without moving it around. This helps develop a nice crust.
By taking the time to brown your meat, you’ll be rewarded with a more flavorful ragu!
Easy Slow Cooker Beef Ragu Recipe for Cozy Dinners
Ingredients You’ll Need:
For the Beef Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 large carrot, finely chopped
- 2 celery stalks, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine (optional)
- 1/2 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh parsley or basil, chopped (for garnish)
- Pasta (rigatoni or pappardelle) or polenta, for serving
- Grated Parmesan cheese, for serving
Time Estimate:
This recipe requires about 15 minutes of prep time and then you can let your slow cooker do the work for 8 hours on low or 4-5 hours on high. It’s a perfect set-and-forget meal for cozy evenings!
Detailed Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Add beef chunks in batches, making sure not to crowd the pan. Brown the beef on all sides, which should take about 4-5 minutes per batch. Once browned, transfer the beef to your slow cooker.
2. Sautéing the Vegetables:
In the same skillet, add the chopped onion, carrot, and celery. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add minced garlic and cook for another minute until it becomes fragrant. This adds amazing flavor to your ragu!
3. Mixing It All Together:
Transfer the sautéed veggies to the slow cooker along with the beef. Then add the crushed tomatoes, red wine (if you’re using it), beef broth, tomato paste, oregano, basil, thyme, red pepper flakes (if you like a little heat), and a sprinkle of salt and pepper. Stir everything together gently to set the base for your ragu.
4. Cooking the Ragu:
Cover the slow cooker and let it do its thing! Cook on low for 8 hours or on high for 4-5 hours. The beef should be fork-tender, and the sauce will thicken beautifully.
5. Shredding the Beef:
Once it’s done cooking, remove the beef from the slow cooker and shred it using two forks. It should come apart easily. Stir the shredded beef back into the sauce for that delicious, comforting ragu you’ve been waiting for.
6. Serving Your Ragu:
Cook your favorite pasta according to package instructions or prepare some creamy polenta for serving. Spoon a generous helping of beef ragu over the pasta or polenta. Garnish with freshly chopped parsley or basil and a sprinkle of grated Parmesan cheese. Dinner is ready!
7. Enjoy!
Dig in and enjoy your cozy slow cooker beef ragu dinner with family or friends. It’s perfect for those chilly evenings! 🍽️
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for slow cooking due to its tenderness when cooked, you can also use brisket, short ribs, or even ground beef for a different texture. Just keep in mind that cooking times may vary based on the cut you choose!
Can I Make This Recipe Without Wine?
Yes, you can simply skip the wine or replace it with additional beef broth. If you want to add a bit of acidity, a splash of balsamic vinegar or a spoonful of lemon juice can work as well!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage – just make sure to let it cool completely before transferring it to a freezer-safe container. It should last for about 3 months in the freezer!
What Should I Serve with Beef Ragu?
This beef ragu is delicious served over pasta like rigatoni or pappardelle, or even creamy polenta. For a lighter option, you can serve it over zoodles (zucchini noodles) or with a side of crusty bread for soaking up that amazing sauce!
