This Easy Slow Cooker Beef Ragu is a warm and hearty dish. Tender beef simmers in a rich tomato sauce, making it perfect for pasta or bread. It’s a true comfort food!
Cooking it in a slow cooker means you can set it and forget it! I just toss in the ingredients in the morning, and by dinner, my house smells amazing. Can’t beat that, right?
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you can’t find chuck roast, brisket or round roast are good alternatives.
Olive Oil: Olive oil adds a nice richness. If you want a different flavor, avocado oil or vegetable oil works fine too.
Onion: A large yellow onion is great for sweetness. You could swap it for shallots for a milder taste or use leeks if you like a different flavor.
Garlic: Fresh garlic cloves create a wonderful aroma. If you’re in a pinch, garlic powder can work, but use less since it’s more concentrated.
Red Wine: This adds depth to the sauce, but you can leave it out or use extra beef broth instead. Non-alcoholic red wine or grape juice can also be a substitute.
Herbs: Dried herbs are convenient, but if you have fresh, feel free to use them! Just remember that fresh herbs are often more potent, so use a bit more.
How Do I Get the Beef to be Super Tender?
The key to tender beef is low and slow cooking. This allows the connective tissue in the meat to break down, resulting in juicy, tender pieces. Follow these steps:
- Brown the beef first; this enhances flavor.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Check for tenderness; it should shred easily with a fork.
- Let it rest a few minutes before shredding to keep it juicy!
With these tips, you’ll achieve a delicious beef ragu that everyone will love! Enjoy your cooking!
Easy Slow Cooker Beef Ragu for Dinner
Ingredients:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 can (28 oz/800g) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme or rosemary
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
- Pasta of your choice, cooked according to package instructions (e.g., pappardelle, tagliatelle, or rigatoni)
How Much Time Will You Need?
This dish takes about 20-30 minutes in prep time. Once you’ve added everything to the slow cooker, let it cook either on low for 7-8 hours or on high for 4-5 hours. The beef becomes incredibly tender, and the flavors deepen beautifully. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the beef chunks and let them brown for about 3-4 minutes on each side. This step adds great flavor to the finished dish! Once browned, transfer the beef to the slow cooker.
2. Cooking the Veggies:
Now, in the same skillet, toss in your chopped onion, carrot, and celery. Cook these for around 5 minutes until they’re softened. After that, mix in the minced garlic and sauté for another minute until it’s nice and fragrant. This combination of veggies, called mirepoix, is the base for your ragu!
3. Combining Ingredients:
Transfer the softened veggie mixture to the slow cooker along with the beef. Add in the crushed tomatoes, tomato paste, beef broth, and red wine (if you’re using it). Sprinkle in the oregano, basil, thyme, red pepper flakes, salt, and pepper. Give it a good stir to make sure everything is well combined.
4. Slow Cooking:
Cover the slow cooker and let it do its magic! If cooking on low, set it for 7-8 hours. If you’re in a hurry, you can cook it on high for 4-5 hours instead. Check for tenderness; the beef should shred easily with a fork when done.
5. Shredding the Beef:
Once the beef is tender, remove it from the slow cooker and use two forks to shred it. Return the shredded beef to the sauce in the slow cooker and stir it all together. This lets the flavors meld perfectly!
6. Final Touches:
Taste your ragu and adjust the seasoning as needed. If you want it spicier, add more red pepper flakes! Serve the ragu over your choice of cooked pasta. Top with chopped fresh parsley or basil, and sprinkle with grated Parmesan cheese before enjoying!
There you have it—your Easy Slow Cooker Beef Ragu is ready to be savored. Enjoy this comforting and hearty meal with loved ones!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness, you can use cuts like brisket or round roast. Just remember that cooking times may vary, especially with leaner cuts, so check for tenderness often.
What If I Don’t Have Red Wine?
No worries! If you prefer to skip the wine, you can simply use additional beef broth or even a splash of vinegar for acidity. This will still produce a delicious ragu without the alcohol.
Can I Freeze Leftover Ragu?
Yes, you can! Store any leftover beef ragu in an airtight container in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove or in the microwave before serving.
What Should I Serve with the Ragu?
This hearty ragu pairs wonderfully with pasta, but you can also serve it over polenta, mashed potatoes, or even with crusty bread for dipping. Feel free to add a side salad or steamed vegetables for a complete meal!
