This Easy Slow Cooker Beef Ragu is a warm and hearty dish that fills your home with a lovely aroma. With juicy beef and rich tomatoes, it’s super comforting!
Honestly, I love how I can just toss everything in and let the slow cooker do its magic. Perfect for busy days when I want a tasty meal without the fuss! 🍝
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking due to its marbling, which makes it tender. If you’re looking for a lighter option, you can use beef brisket or even turkey breast for a healthier alternative.
Crushed Tomatoes: Use crushed tomatoes for a smooth sauce. If you prefer a chunkier texture, diced tomatoes work well. You can also use canned plum tomatoes and crush them by hand, giving a nice homemade feel.
Red Wine: This is optional but adds depth to the flavor. If you avoid alcohol, simply replace it with more beef broth. For a fruity touch, try grape juice or apple cider vinegar in a pinch!
Herbs: Dried herbs are great for slow cooking. If you have fresh herbs like rosemary or thyme on hand, feel free to use those for even more flavor. Just remember, you’ll need a bit more fresh herbs since they’re less concentrated.
How Do I Make Sure My Beef is Tender and Flavorful?
To ensure perfectly tender beef in your ragu, follow these steps:
- Searing: If you have time, sear the beef chunks before adding them to the slow cooker. This caramelizes the surface, enhancing flavor.
- Low and Slow: Cooking on low for 7-8 hours allows the meat fibers to break down beautifully. High heat is quicker but may not yield the same tenderness.
- Shredding: Shred the beef with forks about 30 minutes before serving. This allows the meat to soak up the sauce and improves the overall texture of your dish.
Remember to taste the sauce before serving. Adjust the seasonings to suit your taste, and always sprinkle fresh parsley and Parmesan for that finishing touch!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 1 small can (6 oz / 170g) tomato paste
- 1/2 cup (120ml) red wine (optional, can substitute beef broth)
- 1 cup (240ml) beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Salt and pepper, to taste
- 2 tbsp olive oil
For Serving:
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
- Pasta of your choice, cooked according to package instructions
How Much Time Will You Need?
This easy slow cooker beef ragu takes about 15 minutes to prepare and then cooks for 7-8 hours on low or 4-5 hours on high in the slow cooker. Just let it simmer throughout the day, and you’ll be rewarded with a comforting meal by dinner time!
Step-by-Step Instructions:
1. Searing the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper, then add them to the skillet. Sear the beef on all sides until it’s nicely browned—this adds lots of flavor. If you’re in a hurry, you can skip this step, but it’s worth it for taste!
2. Prepare the Slow Cooker:
Once the beef is browned, transfer it to your slow cooker. This is where all the delicious flavors will meld together.
3. Sauté the Aromatics:
In the same skillet, toss in the chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 3-4 minutes. This step really enhances the flavor!
4. Combine Ingredients:
Add the sautéed onion and garlic to the slow cooker with the beef. Now, stir in the crushed tomatoes, tomato paste, and either red wine or beef broth, along with the beef broth. Mix it all together.
5. Season the Ragu:
Now it’s time to add those dried herbs! Sprinkle in the oregano, basil, thyme, and red pepper flakes if you want a little heat. Stir until everything is well combined.
6. Cooking Time:
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. The beef should be super tender and easily fall apart when it’s done.
7. Shred the Beef:
About half an hour before you’re ready to eat, use two forks to shred the beef right in the slow cooker. This lets every piece of meat soak up that lovely sauce!
8. Finish and Serve:
Before serving, give the ragu a taste and sprinkle in salt and pepper as needed. Serve the rich beef ragu over your choice of pasta. Don’t forget to garnish with fresh parsley and a healthy sprinkle of grated Parmesan cheese!
Enjoy your comforting and delicious Slow Cooker Beef Ragu and let it bring warmth to your meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Beef for This Recipe?
Yes, but for best results, thaw the beef completely before cooking. The safest way is to thaw it in the fridge overnight. If you’re short on time, you can also use the quicker method of submerging the sealed beef in cold water until thawed.
What Can I Use Instead of Red Wine?
If you prefer not to use red wine or need a substitution, beef broth works perfectly as a replacement. For a different flavor profile, you might use grape juice, apple cider, or even a splash of balsamic vinegar—just remember to adjust the amount to your taste!
How Do I Store Leftover Ragu?
Store any leftover beef ragu in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Ahead of Time?
Absolutely! This recipe is great for meal prep. You can prepare the ragu a day in advance and let the flavors meld in the fridge. Just reheat it on the stove before serving with freshly cooked pasta!
