This Easy Slow Cooker Beef Ragu is just what you need for a cozy meal! With tender beef simmered in a rich tomato sauce, it’s full of flavor and so comforting.
The best part? You simply toss everything in the slow cooker and let it work its magic. I love serving it over pasta for a warm dinner that makes everyone smile!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you’re looking for a leaner option, you could use top round or sirloin. However, the best taste comes from the chuck roast!
Onion: I love using yellow onions for their sweet flavor after cooking. If you’re short on time, you can use frozen chopped onions. They work well too!
Garlic: Fresh is best, but if you don’t have any, garlic powder can work in a pinch. About 1/2 teaspoon of garlic powder is equal to one clove of fresh garlic.
Red Wine: This adds depth to the sauce. If you prefer not to use wine, substitute it with an extra cup of beef broth or grape juice for a non-alcoholic option.
Crushed Tomatoes: Canned crushed tomatoes are a time-saver. If you have fresh tomatoes, you can use about 6-8 chopped tomatoes instead, but remember to peel them for a smoother sauce.
How Do I Get the Beef to be Tender and Full of Flavor?
The secret to tender beef in a ragu is slow cooking. The low temperatures allow collagen to break down, making the meat juicy. Here are some tips:
- Start by searing the beef in a skillet. This creates a nice crust and adds flavor to the dish.
- After searing, put the beef in the slow cooker while you sauté the onions and garlic in the same skillet to capture all those flavors.
- Cook on low for 8 hours or on high for 4 hours. Patience is key here; the longer it cooks, the better it tastes!
- Don’t forget to shred the beef after cooking! This allows the meat to soak up even more of that delicious sauce.
Following these tips will ensure your beef ragu is tasty and tender every time! Enjoy!
Easy Slow Cooker Beef Ragu Recipe for Tender, Flavorful Meat
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast or beef stew meat, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 1/2 cup dry red wine (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional, for a touch of heat)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Pasta of choice (such as pappardelle, rigatoni, or spaghetti)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes for prep time and then 8 hours of slow cooking on low or 4 hours on high. It’s a hands-off meal where most of the time is spent waiting for that delicious ragu to cook up!
Step-by-Step Instructions:
1. Sear the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks generously with salt and pepper. Sear them in batches until browned on all sides, which should take about 3-4 minutes per side. Once seared, transfer the beef to the slow cooker.
2. Cook the Onions and Garlic:
In the same skillet, add the finely chopped onion and cook until it’s softened and translucent, which usually takes about 5 minutes. Next, stir in the minced garlic and let it cook for another minute until you can smell that lovely aroma.
3. Combine Everything in the Slow Cooker:
Now, transfer the cooked onions and garlic to the slow cooker over the beef. Pour in the crushed tomatoes, tomato paste, beef broth, and red wine (if you’re using it). Then add balsamic vinegar, oregano, thyme, crushed red pepper flakes (if using), and bay leaves. Give everything a good stir to mix well.
4. Slow Cook:
Cover the slow cooker and cook on low for 8 hours or high for 4 hours. The beef should be super tender and easy to shred when it’s done.
5. Shred the Beef:
Once cooking time is up, carefully remove the bay leaves. Using two forks, shred the beef directly in the sauce, mixing well so that all that flavor permeates the meat. Taste and adjust the seasoning with salt and pepper as needed.
6. Prepare the Pasta:
While that’s happening, cook your pasta according to the package instructions in a pot of boiling salted water. Once done, drain it well.
7. Serve and Enjoy:
Plate your pasta and top it generously with the beef ragu. Garnish with fresh basil or parsley, and sprinkle with some grated Parmesan cheese. Now you’re ready to enjoy your warm, comforting dinner!
This rich, hearty ragu is perfect for those cozy nights in. Happy cooking!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use a Different Cut of Beef?
Yes! While beef chuck roast is ideal for slow cooking due to its marbled fat, you can also use brisket, short ribs, or even beef stew meat. Just keep in mind that leaner cuts like sirloin may not be as tender after cooking.
What If I Don’t Have Red Wine?
No problem! You can simply omit the wine and replace it with an extra cup of beef broth for moisture and flavor. Alternatively, consider using grape juice for a touch of sweetness without the alcohol.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the ragu a day in advance. Just let it cool, then store it in the refrigerator. When you’re ready to eat, reheat it on the stove or in the slow cooker until warmed through. The flavors will even deepen overnight!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the ragu for longer storage, up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave.
