This Easy Slow Cooker Beef Ragu is a warm and hearty dish that’s perfect for any night! Just toss in some beef, tomatoes, and spices, and let the slow cooker do all the work.
Honestly, the aroma that fills your kitchen while it cooks is simply magical. It’s like a warm hug in a bowl! I love serving it over pasta for a cozy dinner that feels special. 🍝
Key Ingredients & Substitutions
Beef Chuck Roast: This is the best cut for ragu due to its richness and ability to become tender over slow cooking. If you can’t find chuck, brisket or round roast can work too. Just remember, tougher cuts will yield great flavor!
Red Wine: It adds depth to the sauce, but you can skip it if you prefer. Use an extra cup of beef broth instead. You can also use a splash of balsamic vinegar for a slightly different flavor.
Crushed Tomatoes: The base of the sauce! If you’re looking for something less acidic, tomato puree can be a good substitute. Fresh tomatoes can also be used; just chop them and use about 3-4 cups.
Herbs: Dried oregano and basil bring great flavor, but feel free to swap for fresh herbs if you have them. Use three times the fresh herbs compared to dried for the best taste.
How Do I Get the Best Flavor When Searing Meat?
Searing beef adds a ton of flavor through browning, but doing it right is key! Here’s how:
- Heat your skillet until it’s hot before adding the oil.
- Don’t overcrowd the pan; leave space between beef pieces to ensure they brown instead of steam.
- Let it cook undisturbed for a few minutes before turning to get that nice crust.
- After searing, don’t skip deglazing with wine to capture those flavorful bits stuck to the pan!
Easy Slow Cooker Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 pounds (900g) beef chuck roast, cut into large chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz / 800g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup dry red wine (optional; can substitute with beef broth)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For Serving:
- Fresh basil or parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
- Pasta of your choice (e.g., pappardelle, rigatoni, or spaghetti)
How Much Time Will You Need?
This delicious beef ragu will take about 15 minutes of prep time and then 7-8 hours on low or 4-5 hours on high in the slow cooker. Once it’s done cooking, the beef will be so tender that it can be easily shredded. A perfect meal for a busy day!
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 with salt and pepper. Sear the beef in the hot oil until it’s browned on all sides, which should take about 3-4 minutes per side. This step adds a lot of flavor to your ragu!
2. Transfer to Slow Cooker:
Once all the beef is browned, transfer it to the slow cooker. Don’t worry about cooking it through yet; we’ll let the slow cooker do that!
3. Cook the Vegetables:
In the same skillet, add the chopped onion. Sauté the onion for about 3-4 minutes until it becomes softened. Then, add the minced garlic and cook for another minute until it smells amazing.
4. Deglaze the Skillet:
Pour in the red wine (if using) to deglaze the skillet, scraping up any browned bits that are stuck to the bottom. Allow it to simmer for a few minutes to reduce slightly.
5. Combine and Mix:
Transfer the onion, garlic, and red wine mixture into the slow cooker. Now, add in the crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, and red pepper flakes. Stir everything to combine nice and evenly!
6. Slow Cook:
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. You’ll know it’s ready when the beef is super tender and easily shreds with a fork.
7. Shred the Beef:
Once cooked, remove the chunks of beef from the slow cooker. Use two forks to shred the beef into bite-sized pieces and then return the shredded beef to the sauce. Mix it all together!
8. Prepare the Pasta:
Cook your pasta according to the package instructions. Drain it once done, and it’s ready to serve!
9. Serve it Up:
Plate your pasta first, then ladle a generous amount of the beef ragu over the top. Garnish with freshly chopped basil or parsley and a sprinkle of grated Parmesan cheese.
Enjoy every bite of your rich, flavorful Slow Cooker Beef Ragu! It’s a perfect comforting meal any day of the week!
FAQ for Easy Slow Cooker Beef Ragu
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure to thaw it completely first! Thaw it in the fridge overnight or in a sealed plastic bag submerged in cold water. This ensures even cooking and better texture.
How Do I Adjust the Spice Level?
If you want to make your ragu spicier, you can increase the amount of red pepper flakes. Start with a little extra, around 1/4 teaspoon, and taste along the way. Alternatively, you can also add a splash of hot sauce or diced jalapeño for added heat!
Can I Make This Ahead of Time?
Absolutely! The beef ragu can be made ahead and stored in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave before serving over freshly cooked pasta.
What Other Ways Can I Serve This Ragu?
Besides serving it over pasta, try it on creamy polenta, crusty bread for a hearty sandwich, or even over baked potatoes for a fun twist! It’s versatile and can add warmth to various dishes.
