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Sunday Slow Cooker Beef Ragu Recipe

Sunday Slow Cooker Beef Ragu Recipe
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★★★★★

4.7 from 18 reviews

This hearty Sunday Slow Cooker Beef Ragu is a comforting and flavorful dish that is perfect for a cozy family meal. Tender chunks of beef simmered in a rich tomato sauce until melt-in-your-mouth tender, served over your favorite pasta and topped with freshly grated Parmesan cheese – it’s a delicious classic!

Ingredients

Scale

For the Beef Ragu:

  • 2.5 – 3 lbs (approx. 1.2 – 1.4 kg) boneless beef chuck roast, trimmed of excess fat and cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped (about 1.5 cups)
  • 2 large carrots, peeled and finely chopped (about 1 cup)
  • 2 celery stalks, finely chopped (about 1 cup)
  • 4–6 cloves garlic, minced
  • 1/4 cup (60ml) tomato paste
  • 1 cup (240ml) dry red wine (such as Merlot, Cabernet Sauvignon, or Chianti)
  • 1 (28-ounce / 794g) can crushed San Marzano tomatoes (or good quality crushed tomatoes)
  • 1 (14.5-ounce / 411g) can diced tomatoes, undrained
  • 1 cup (240ml) beef broth (low sodium preferred)
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed (or 1 sprig fresh rosemary)
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Optional: Pinch of red pepper flakes for a hint of spice

For serving:

  • Cooked pasta (pappardelle, tagliatelle, or rigatoni are excellent)
  • Fresh Parmesan cheese (grated or shaved)
  • Fresh basil or parsley (chopped)

Instructions

  1. Prepare the Beef: Trim excess fat from the beef chuck roast and cut it into 2-inch cubes.
  2. Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes until browned on all sides. Transfer to the slow cooker.
  3. Saute Aromatics: In the same skillet, sauté onions, carrots, celery, and garlic until softened.
  4. Add Ingredients to Slow Cooker: Transfer the sautéed vegetables to the slow cooker with the beef. Add tomato paste, red wine, crushed tomatoes, diced tomatoes, beef broth, bay leaves, oregano, thyme, rosemary, salt, pepper, and red pepper flakes.
  5. Cook the Ragù: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
  6. Finish and Serve: Discard bay leaves and adjust seasoning if needed. Serve the beef ragù over cooked pasta, garnished with Parmesan cheese and fresh herbs.

Notes

  • This beef ragù can also be cooked in a Dutch oven in the oven at 325°F (165°C) for about 3-4 hours.
  • For a thicker sauce, uncover the slow cooker during the last hour of cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: Beef Ragu, Slow Cooker Recipe, Italian Beef, Pasta Sauce, Comfort Food

Find it online: https://dinewithlily.com/sunday-slow-cooker-beef-ragu-recipe/