Name: Slow Cooker Beef Ragu
Prep time: 15 min
Cook time: PT-487383H40M23S
Total time: PT-487383H40M23S
Cuisine: Italian
Ingredients: 2 pounds beef chuck roast, cut into large chunks; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 can (28 oz) crushed tomatoes; 1/4 cup red wine (optional); 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; Salt and pepper to taste; 2 bay leaves; 1/4 cup chopped fresh parsley (for garnish)

Description

This Slow Cooker Beef Ragu is a rich, hearty dish made with tender beef, tomatoes, Italian herbs, and vegetables, perfect for cozy dinners and served over pasta, polenta, or mashed potatoes.

Ingredients

2 pounds beef chuck roast, cut into large chunks

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

1 can (28 oz) crushed tomatoes

1/4 cup red wine (optional)

1 tablespoon tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

2 bay leaves

1/4 cup chopped fresh parsley (for garnish)

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Instructions

Heat the olive oil in a large skillet over medium-high heat. Brown the beef chunks on all sides for about 5-7 minutes, then transfer the beef to the slow cooker.
In the same skillet, sauté the chopped onion, garlic, carrots, and celery for about 3-4 minutes until the vegetables begin to soften.
If using red wine, pour it into the skillet and scrape up any browned bits from the bottom. Pour the mixture over the beef in the slow cooker.
Add the crushed tomatoes, tomato paste, oregano, basil, thyme, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and easily shreds with a fork.
Remove the bay leaves and shred the beef with two forks. Taste and adjust seasoning if necessary.
Serve the beef ragu over pasta, polenta, or mashed potatoes, and garnish with fresh parsley.

Notes

The beef ragu is even better the next day as the flavors meld together.

For a spicier version, add red pepper flakes or diced jalapeños.

If you don’t want to use wine, replace it with more broth or water for a lighter sauce.

The ragu can be stored in the fridge for 3-4 days or frozen for up to 3 months.

To thicken the sauce, cook uncovered for the last 30 minutes or mix cornstarch with water and stir it in.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 850mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 45g
Cholesterol: 120mg