Description
This Slow-cooker Beef Ragu is a rich and comforting Italian-inspired dish where tender beef chuck is slow-cooked to perfection in a flavorful tomato and herb sauce enhanced with red wine. Perfectly suited for serving over pasta or creamy polenta, this hearty ragu melds simple ingredients into a deeply satisfying meal that requires minimal hands-on time.
Ingredients
Scale
Beef and Sauce
- 2 pounds beef chuck roast, cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 bay leaves
For Serving
- Fresh parsley or basil, chopped (for garnish)
- Pasta or polenta, for serving
Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef chunks generously with salt and pepper. In batches, brown the beef on all sides until a rich crust forms. Transfer the browned beef pieces to the slow cooker to build flavor.
- Sauté Vegetables: Using the same skillet, add the chopped onion, diced carrots, and diced celery. Cook them over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant, taking care not to burn it.
- Deglaze and Enhance Flavor: Stir in the tomato paste and cook for 1 to 2 minutes to deepen its flavor. Pour in the red wine, scraping the browned bits off the bottom of the skillet to incorporate into the sauce. Let the wine reduce and concentrate for about 3 minutes to mellow the acidity.
- Combine Ingredients in Slow Cooker: Transfer the vegetable and wine mixture into the slow cooker with the beef. Add the crushed tomatoes, beef broth, dried oregano, dried basil, crushed red pepper flakes, and bay leaves. Stir everything together to distribute the ingredients evenly.
- Slow Cook the Ragu: Cover the slow cooker and cook on low for 7 to 8 hours, or on high for about 4 hours, until the beef is extremely tender and the sauce has thickened to your liking.
- Shred Beef and Final Seasoning: Remove the bay leaves from the slow cooker. Use two forks to shred the beef directly in the sauce, mixing well to coat all the meat. Taste and adjust seasoning with additional salt and freshly ground black pepper if needed.
- Serve: Serve the rich beef ragu hot over your choice of cooked pasta or creamy polenta. Garnish with freshly chopped parsley or basil to add a fresh herbal note.
Notes
- For deeper flavor, marinate the beef chunks in red wine and herbs for a few hours before browning and slow cooking.
- If you prefer a thicker sauce, remove the slow cooker lid during the last 30 minutes of cooking on high to allow excess liquid to evaporate.
- This ragu freezes very well; consider making a double batch to save leftovers for a quick and delicious future meal.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
