This slow-cooked beef ragu is perfect for cozy meals! It features tender beef simmered in a rich tomato sauce with herbs that makes every bite full of flavor.
Honestly, the smell while it cooks is irresistible – your kitchen will feel like a warm hug! I love serving it over pasta for a hearty dinner that’s easy to make on busy days.
Key Ingredients & Substitutions
Beef: Beef chuck roast is great for ragu due to its marbling, which makes it tender when slow-cooked. If you can’t find chuck, brisket works well too. For a leaner option, try top round, but it might be a bit less juicy.
Red wine: A good quality dry red wine adds depth. If you’re avoiding alcohol, replace it with beef broth for a similar flavor. Just keep in mind it will be slightly less rich.
Vegetables: Onions, carrots and celery create a flavor base known as mirepoix. You can swap carrots with bell peppers or use leeks instead of onion if you prefer a sweeter taste.
Herbs: Dried oregano and thyme are classic choices. Fresh herbs are a nice alternative if you have them on hand; use about three times more. Bay leaves are important, but be sure to remove them before serving!
How Do You Ensure Perfectly Tender Beef in Your Ragu?
The secret to tender beef lies in the slow cooking. This method allows the tough fibers to break down. Here are some tips:
- Start by browning the beef in batches – this builds flavor!
- Keep the lid on while cooking to maintain moisture and heat.
- Cook on low heat for a longer time for the best results, around 8 hours.
- Check the beef towards the end; it should shred easily with a fork when done.
Slow-Cooked Beef Ragu
Ingredients You’ll Need:
For the Ragu:
- 2 lbs (900g) beef chuck roast or brisket, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 cup dry red wine
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
For Serving:
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
- Pasta or polenta, for serving
How Much Time Will You Need?
This delightful beef ragu recipe will take about 20 minutes of prep time. After that, you’ll let it cook slowly for about 8 hours on low (or 4-5 hours on high) in your slow cooker. So set it and forget it – you’ll be rewarded with a hearty meal!
Step-by-Step Instructions:
1. Browning the Beef:
In a large skillet, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper. Add the beef to the skillet in batches, making sure not to overcrowd the pan. Brown the beef on all sides until nicely seared, which will take about 5-7 minutes. Once browned, transfer the beef to the slow cooker.
2. Sautéing the Veggies:
In the same skillet, add the chopped onion, diced carrots, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Then, add the minced garlic and cook for another minute until it’s fragrant.
3. Adding the Wine:
Pour the red wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 3-4 minutes, allowing it to reduce slightly, which enhances the flavors before adding it to the slow cooker.
4. Combining Everything:
Carefully transfer the sautéed vegetable and wine mixture into the slow cooker over the browned beef. Then, add in the crushed tomatoes, tomato paste, beef broth, dried oregano, dried thyme, and bay leaves. Stir everything together to make sure the beef is well coated.
5. Cooking the Ragu:
Cover the slow cooker with its lid and cook the ragu on low for about 8 hours, or on high for 4-5 hours. The beef should become tender and easily shred with a fork when it’s done cooking.
6. Shredding the Beef:
Once the beef is tender, remove the bay leaves. Using two forks, shred the beef right in the slow cooker and stir it into the sauce to combine everything well.
7. Final Adjustments:
Before serving, taste the ragu and season with more salt and pepper if needed. It should have a rich and savory flavor!
8. Serving Your Dish:
Serve the beef ragu hot over your favorite pasta or creamy polenta. Don’t forget to garnish with freshly chopped basil or parsley and a sprinkle of grated Parmesan cheese if you like!
Enjoy this hearty, comforting dish that’s perfect for family dinners or special occasions!
FAQ for Slow-Cooked Beef Ragu
Can I Use Different Cuts of Beef?
Absolutely! While chuck roast and brisket are ideal for this recipe due to their tenderness when slow-cooked, you can also use cuts like round or even short ribs. Just keep in mind that cooking times may vary slightly depending on the cut.
What Can I Use Instead of Red Wine?
If you prefer not to use wine, you can replace it with an equal amount of beef broth or a mixture of grape juice and vinegar for some acidity. This will help preserve the flavor depth in the ragu.
Can I Freeze Leftover Ragu?
Yes, leftover beef ragu freezes very well! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be kept frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
How Do I Thicken the Sauce If It’s Too Thin?
If your ragu is too thin after cooking, you can thicken it by simmering it uncovered on the stove for a few minutes. Alternatively, you can mix a tablespoon of cornstarch with a bit of cold water and stir that into the sauce until it thickens to your liking.
