This Easy Slow Cooker Beef Ragu is a lifesaver for busy weeknights! It combines tender beef, rich tomatoes, and aromatic herbs that simmer together to create a warm, hearty dish.
Just toss everything in your slow cooker and let it work its magic while you go about your day. I love serving it over pasta, and the leftovers are even better the next day—if there are any left! 🍝
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking because it becomes tender and flavorful. If you want, you can substitute it with beef brisket or stew meat. Just ensure whatever you pick has good marbling for the best flavor.
Crushed Tomatoes: They provide a rich base for the sauce. If you don’t have crushed tomatoes, diced tomatoes or even a can of tomato sauce will work, though it may change the texture a bit.
Red Wine: This adds depth of flavor. If you prefer to skip it, beef broth can be used alone. I often use a splash of vinegar for acidity instead, which balances the sauce nicely.
Vegetables: Onions, carrots, and celery form a classic mirepoix. Feel free to add other veggies like bell peppers or mushrooms for extra flavor and nutrition. If you’re in a rush, frozen chopped onion and garlic count as good shortcuts too!
What’s the Best Way to Achieve Tender Beef?
The key to tender beef ragu lies in the slow cooking method. Cooking low and slow allows the connective tissue in the meat to break down, making it fork-tender. Here’s how to maximize tenderness:
- Brown the beef first: This enhances flavor and creates a lovely crust.
- Keep the lid on: Avoid lifting the lid during cooking, as it releases steam and heat.
- Cook long enough: Make sure to use the full cooking time. If you have time, cook on low for better results.
After cooking, let the beef rest for a few minutes before shredding. This helps retain its juices, keeping the meat moist and flavorful!
How to Make Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 1 (28 oz/800g) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
- Cooked pasta (such as pappardelle, fettuccine, or rigatoni), to serve
How Much Time Will You Need?
This meal is super easy! You’ll need about 15-20 minutes for preparation. The slow cooker will do most of the work, taking 7-8 hours on low or 4-5 hours on high to let the flavors develop and the beef become tender. Just set it and go!
Step-by-Step Instructions:
1. Brown the Beef:
In a large skillet over medium-high heat, add the olive oil. Season the beef chunks with salt and pepper. Brown the beef on all sides, cooking for about 3-4 minutes per side until they develop a nice color. Once browned, transfer the beef to your slow cooker.
2. Sauté the Vegetables:
In the same skillet, add the finely chopped onion, carrot, and celery. Sauté them for about 5 minutes until they become softened. Then, add the minced garlic and cook for about 1 minute more until fragrant.
3. Combine with Tomatos:
Stir in the tomato paste and let it cook for about 2 minutes to enhance the flavors. If you’re using red wine, pour it in now and allow it to simmer for 2-3 minutes, scraping up any tasty browned bits from the bottom of the pan.
4. Transfer to Slow Cooker:
Now, transfer the sautéed vegetables to the slow cooker with the beef. Add the crushed tomatoes, beef broth, oregano, thyme, bay leaf, red pepper flakes, salt, and pepper. Stir everything gently to combine.
5. Slow Cook the Ragu:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender and easy to shred.
6. Shred and Serve:
Once cooked, remove the bay leaf. Using two forks, shred the beef right in the slow cooker, mixing it into the sauce for a delicious ragu. Give it a taste and adjust the seasoning if needed.
7. Enjoy:
Serve the beef ragu over a bed of your favorite cooked pasta, and top it off with chopped fresh basil or parsley and a good sprinkle of grated Parmesan cheese. Dig in and enjoy the comforting flavors of this homemade ragu!
This recipe is not only easy to prepare but also works well for meal prep, making it a perfect choice for busy weeknights. Happy cooking! 🍝
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for slow cooking, you can also use brisket or stew meat. Just make sure the cut has enough fat for flavor and tenderness.
Can I Make This Ragu Without Wine?
Yes, you can skip the wine if you prefer! Simply increase the amount of beef broth to maintain the liquid level. You can also add a splash of vinegar for a little acidity if desired.
How Long Will Leftovers Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the ragu for up to 3 months. Just thaw it in the fridge overnight before reheating.
What Should I Serve With Beef Ragu?
This beef ragu pairs wonderfully with pasta like pappardelle, fettuccine, or rigatoni. You can also serve it over polenta or with crusty bread to soak up the sauce!
