Slow Cooker Beef Ragu (Printer-friendly)

Hearty Italian beef slow-cooked with tomatoes, wine, and herbs for a rich, comforting sauce perfect over pasta or polenta.

# What You Need:

→ Beef

01 - 2.5 lbs beef chuck roast, cut into large chunks

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 4 garlic cloves, minced

→ Liquids

06 - 1/2 cup dry red wine
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 1 cup beef broth

→ Seasonings & Herbs

10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1/2 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper, to taste

→ Finishing

15 - 2 tablespoons fresh parsley, chopped
16 - Freshly grated Parmesan cheese

→ To Serve

17 - Cooked pasta or creamy polenta

# How to Make It:

01 - Generously season beef chunks with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef on all sides until browned, approximately 2–3 minutes per side. Transfer browned beef to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the same skillet. Sauté for 3–4 minutes until vegetables begin to soften. Transfer to the slow cooker.
04 - Pour red wine into the skillet, scraping up browned bits from the bottom. Simmer for 2 minutes to reduce slightly, then pour into the slow cooker.
05 - Add crushed tomatoes, tomato paste, beef broth, oregano, thyme, bay leaves, and red pepper flakes to the slow cooker. Stir thoroughly to combine all ingredients.
06 - Cover and cook on low setting for 8 hours, or on high for 4–5 hours. The beef is ready when it becomes very tender and shreds easily with a fork.
07 - Remove and discard bay leaves. Using two forks, shred the beef directly in the sauce. Stir well to distribute the shredded meat. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Serve hot over cooked pasta or creamy polenta. Garnish with fresh chopped parsley and grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • The beef becomes impossibly tender, shredding into threads that soak up every bit of the slow-simmered sauce
  • It fills your kitchen with the kind of smell that makes neighbors pause at your front door
  • You can do all the work in twenty minutes, then walk away for eight hours
02 -
  • The wine isn't just for flavor, it helps break down the connective tissue in the beef, so don't skip this step even if you're avoiding alcohol
  • Pat your beef completely dry before seasoning, otherwise it'll steam instead of sear, and you'll miss out on all those caramelized bits
03 -
  • Brown the beef in batches rather than crowding the pan, or you'll end up steaming the meat instead of developing that precious crust
  • Taste your sauce before serving, sometimes it needs a splash of vinegar to cut through the richness

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