This Easy Slow-Cooked Beef Ragu is perfect for those cozy nights in. With tender beef and a rich tomato sauce, it’s full of flavor and super satisfying!
You just throw everything in the pot and let it do its magic while you relax. Serve it over pasta or on crusty bread, and you’re in for a treat! 😋
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking as it becomes tender over time. If you want a leaner option, use brisket or a round roast, but be aware they may not be as juicy.
Olive Oil: A great choice for browning. If you prefer, you can use canola oil or avocado oil for a neutral flavor.
Onion: I love using yellow onions for their sweetness, but white or red onions will also work. You can even use shallots for a milder taste.
Red Wine: Adds depth and flavor. If you want to skip the wine, just increase the beef broth by 1/2 cup or use grape juice for a non-alcoholic option.
Herbs: Dried herbs like oregano and basil are perfect in this dish. If you have fresh herbs, feel free to use those, just double the amount as they have a milder flavor.
How Do I Ensure My Beef Ragu Comes Out Tender?
The key to a tender beef ragu is low and slow cooking. This allows the connective tissues in the beef to break down, resulting in melt-in-your-mouth goodness. Here’s how to do it:
- Start by browning the beef in a skillet. This adds flavor from the caramelization.
- Cook vegetables until soft before transferring them to the slow cooker. This enhances their flavor.
- Cook on low for 7-8 hours, or high for 4-5 hours. Low heat gets better results, so if you can, go for low.
- After the cooking time, shred the beef and mix it back in the sauce. This way, it absorbs all the flavors while staying tender.
Don’t rush the process. Enjoy the delicious aromas filling your kitchen while the ragu simmers away!
Easy Slow-Cooked Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz / 800g) crushed tomatoes
- 1/2 cup (120ml) red wine (optional)
- 1 cup (240ml) beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Pasta (such as pappardelle, rigatoni, or tagliatelle), cooked
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This Easy Slow-Cooked Beef Ragu takes about 15-20 minutes of prep time. After that, you’ll let it cook low and slow for about 7-8 hours (or 4-5 hours on high) in the slow cooker. It’s a great meal to set up in the morning and enjoy for dinner!
Step-by-Step Instructions:
1. Browning the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. While it’s warming up, season the beef chunks with salt and pepper. Once the oil is hot, add the beef to the skillet and brown it on all sides for about 4-5 minutes per side. Once browned, transfer the beef to your slow cooker.
2. Cooking the Vegetables:
In the same skillet, add the chopped onion, diced carrots, and diced celery. Cook this mix, stirring occasionally, for about 5-7 minutes until the veggies are softened. Then, stir in the minced garlic and cook for another minute until you can smell its wonderful aroma.
3. Adding Wine (If Using):
If you’re using red wine, pour it into the skillet now. Let it simmer for 2-3 minutes while scrapping up any browned bits stuck to the pan. This will add extra flavor to your sauce!
4. Combining Everything in the Slow Cooker:
Transfer the vegetable and wine mixture into the slow cooker with the beef. Next, add the crushed tomatoes, beef broth, tomato paste, and all the dried herbs (oregano, basil, thyme, and red pepper flakes if you like a little spice). Stir everything together until well mixed.
5. Slow Cooking:
Cover the slow cooker and let it do its magic! You can cook it on low for 7-8 hours or on high for 4-5 hours. The beef should be super tender and easily pull apart with a fork when it’s done.
6. Shredding the Beef:
Once the cooking time is up, carefully remove the beef from the slow cooker. Use two forks to shred it into bite-sized pieces. Return the shredded beef to the sauce and give it a good stir. Taste and season with additional salt and pepper if needed.
7. Serving the Ragu:
Now it’s time to enjoy your beef ragu! Serve it over your favorite cooked pasta. Top with chopped fresh basil or parsley, and finish it off with a generous sprinkle of grated Parmesan cheese. Bon appétit!
FAQ for Easy Slow-Cooked Beef Ragu
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck roast is ideal for its tenderness, you can use brisket, round roast, or you can even go for a mixture of cuts. Just remember to adjust the cooking time if you choose a leaner cut, as it may cook faster.
What Can I Use Instead of Red Wine?
If you prefer to skip the wine, simply replace it with an additional 1/2 cup of beef broth or grape juice for a non-alcoholic option. This will maintain the moisture and flavor in your ragu.
How Do I Store Leftover Ragu?
Store any leftover beef ragu in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just defrost in the fridge overnight before reheating it in a pot over low heat or using the microwave.
What Should I Serve with Beef Ragu?
This ragu is fantastic over pasta such as pappardelle, rigatoni, or tagliatelle. It also works well on top of polenta or even as a filling for sandwiches. Don’t forget a sprinkle of Parmesan cheese and fresh herbs on top for added flavor!
